BEAN CURD COUNTRY
The disgusting item is stinky tofu (臭豆腐).
The problematic one is fresh tofu.
Fermenting beancurd yields something that unfavourably resembles toe cheese. Or sometimes assertive garbage sludge. It can not be said to be immensely popular, and it is also a must try when visiting Taiwan.
Fresh tofu (豆腐花) is, on the other hand, quite delightful. Except for people who enjoy the taste but suffer cramps after consuming it. It is a refreshing mid-afternoon snack widely available in Fragrant Harbour, and to a lesser extent in San Francisco Chinatown. Best way to serve is with gingko nuts in syrup, or sweet red adzuki beans. And, luxuriously, sweet condensed milk and tinned fruit salad, but that is rare.
I seldom eat it, but I'm odd.
Other favourite Hong Kong treats, for the curious: curry fish balls (咖喱魚蛋 'gaa lei yu daan'), won ton noodles (雲吞湯麵 'wan tan tong min'), charsiu (叉燒), egg tarts (蛋撻 'daan taat'), pineapple buns (菠蘿包 'po lo baau'), jook (粥), steamed charsiu bao (蒸叉燒包), rice sheet noodle (腸粉 'cheung fan'), old wife cakes (老婆餅 'lou po beng'), white sugar cake (白糖糕 'paak tong gou'), French toast (西多士 'sai do si'). mango pudding (芒果布甸), little cart noodles (車仔麵 'che jai min'), prawn balls (蝦球 'haa kau'), fried chicken (炸雞 'jaa kai'), tea eggs (茶葉蛋 'cha yip daan'), chow fun (炒粉), Swiss wings (瑞士雞翼 'seui si kai yik'), red bean ices (紅荳冰 'hung dou ping'), ......
Actually, the list is endless.
And ALL of them will float through your head at two o'clock in the morning, eventually waking you up.
I was actually dreaming of a burrito, but got sidetracked.
Carnitas is reminiscent of charsiu and siu yiuk.
And could probably be used similarly.
In steamed bao, for instance.
Or in cheung fan.
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