Doufu ru

[DylanK]

豆腐乳. The fermented soybean condiment. I always thought it was a Shanghai/Jiangsu/Zhejiang thing but Guilin has a famous variety and Guangzhou people use it to fry with greens.

How do you eat it? What's your favorite? Etc.

[DylanK]

Chili oil douru. I love it on mantou, still warm from underneath the ayi's blanket-covered basket, so it melts just a bit as you spread it with a spoon. Giant Tree brand is the best. Warm spiciness and super pungent, the texture of cream cheese.

玫瑰, rose doufu ru: burnt sugar sweetness and deep red from red rice and rose (in what form?). Big pieces, firm, almost crumbly. Good stirred into plain boiled noodles.