Thousand-year egg and tofu salad

[Kent Wang]

Chop up a thousand-year egg or two. Add tofu, soy sauce and sesame oil. Mix well.

Any one else make this?

Edited December 30, 2005 by Kent Wang (log)

[Young2Cook]

Chop up a thousand-year egg or two. Add tofu, soy sauce and sesame oil. Mix well.

Any one else make this?

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Will now. Thanks for the idea.

/Deborah

[Big Bunny]

Pidan pan daofu ... great with a cold beer.

I usually grind some black pepper over it - maybe a few tiny scallion slices.

BB

[annachan]

We've done that at home. I'm not sure if I'm getting this mixed up with something else, but I thought vinegar was also added. I could be wrong though since my memory has been failing me....

[Qing]

Soy sauce, sesame oil, scallion and vinegar... Great!

and beside them I tried to put a very little sugar.

[Colleen]

Chop up a thousand-year egg or two. Add tofu, soy sauce and sesame oil. Mix well.

Any one else make this?

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This dish is delicious adding a little sugar and some pork sung "Roh Sung" , it gives it a nice texture and taste balance.

Eating that with a fresh tsong yoh bing is DELISH!

[hzrt8w]

This dish is delicious adding a little sugar and some pork sung "Roh Sung" , it gives it a nice texture and taste balance. 

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Colleen: Welcome to eGullet!

Did you mean "Rou Sung"? (Rou is Mandarin for "pork")

Or, what dialect is "Roh"?

Edited January 5, 2006 by hzrt8w (log)

[Kent Wang]

Did you mean "Rou Sung"?  (Rou is Mandarin for "pork")

Or, what dialect is "Roh"?

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Yeah, I'm pretty sure she's referring to rou4 song1, the minced and dried pork shreds. And rou4 is Mandarin for any meat, not just pork, right?

[Leo Cheng]

I like my pidan dofu salad with soy sauce and cilantro. As far as rou4 song1 is concerned, I've never mixed that in. I do like rou4 song1 mixed with xi1 fan4 (rice porridge). The rou4 song1 soaks up a bit of the porridge moisture creating a nice texture.

Hope my ping ying was good enough.

Leo

[hzrt8w]

Hope my ping ying was good enough.

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Leo: Welcome to eGullet!

Your ping ying is probably better than most of ours.

[Leo Cheng]

Hope my ping ying was good enough.

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Leo: Welcome to eGullet!

Your ping ying is probably better than most of ours.

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Thanks hzrt8w! Actually, I had to look up the ping ying.

I earned Chinese (Mandarin) in Taiwan so it was "Zhuyin Fuhao" aka "Bopomofo". I was born there, but left when I was seven. I spoke Mandarin at home, so I'm pretty fluent verbally. But because I didn't have enough characters memorized, I fall into the functionally illiterate category when it comes to reading and writing Chinese.

I do know the basic characters for meats (pork, beef, fish, etc), but I'm often left with the embarrassing situation asking the waiter to read the Chinese menu item for me, just to confirm what I ordered! Sometimes this works, and sometimes they look at me strange.

I'm glad to be part of eGullet. I've been reading your posts for a long time, and I finally decided to upgrade my membership.

Leo

[hzrt8w]

Yeah, I'm pretty sure she's referring to rou4 song1, the minced and dried pork shreds. And rou4 is Mandarin for any meat, not just pork, right?

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Yes the word "rou4" itself means any meat. But in Chinese menus, "rou4" by itself (without any specific reference to beef, pork, lamb or other kind of meat) would imply that it is pork. It is due to pork being the most popular kind of meat eaten besides chicken.

[hzrt8w]

I'm glad to be part of eGullet.  I've been reading your posts for a long time, and I finally decided to upgrade my membership.

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I am very flattered, Leo. I am glad that you have decided to show your face and interact in this wonderful forum!