Noisiest birdie gets the worms... I will move up the publishing schedule of ingredients questioned in this thread.
Are these fermented black beans you were referring to?
Well, my teachers always did say I talked too much! Actually, they worded it in a much kinder way--I was actually a pretty nice kid!
Someone wrote that you could use black beans instead of brown bean sauce in mabodofu, so when I was in Singapore, I bought some black beans. Except I think I bought the wrong kind. Someone told me to buy the kind in a bag, so I did, but they're just plain old black beans--rather hard, actually. I might break my tooth on one if I put it in mabodofu! The fermented black beans were in a jar, and there were some salted black beans (I think) in a bag, too. But I didn't buy those.
Now I'm wondering what to do with these black beans!
I also bought some chicken rice mix, chicken rice sauce, chili bean sauce (for the mabodofu), salted threadfin (two jars!), and I'm sure there was something else, I just can't remember now.
And yesterday I saw some mabodofu-specific tofu at my favourite grocery store!