Best Tofu

Creamy plant-based drink made from pressed soybeans. Mild and slightly herbaceous flavor. Enjoyed hot or cold, often for breakfast.

Long stick of fried dough, golden and crispy on the outside, with an airy and soft crumb (Youtiao). Traditionally dipped in soy milk or congee.

Steamed bun (Baozi) with a soft white dough, filled with a juicy mixture of seasoned minced pork. Served hot, it's a street food classic.

Vegetarian version of the steamed bun, filled with a mixture of vegetables (cabbage, mushrooms, carrots). Light flavor and tender texture.

Twisted steamed bun (Hua Juan) studded with green onions and lightly salted. Its layered structure offers a pleasant and soft texture.

Plain steamed bun (Mantou) without filling. Dense and soft white dough, ideal for accompanying saucy dishes or eaten on its own.

Traditional dessert (Douhua) consisting of very silken, warm tofu served in a sweet syrup, sometimes flavored with ginger. Melting texture similar to flan.

Savory version of silken tofu, enhanced with soy sauce, chili oil, scallions, and sometimes small pickled vegetables or dried shrimp.

Clear and light broth containing seaweed (often nori or kelp). Delicate umami flavor, sometimes enhanced with egg.

Fried glutinous rice dough ball coated in sesame seeds (Jian Dui). Crispy on the outside and chewy on the inside, often filled with red bean paste.

Pan-fried wheat pancake, crispy and golden, filled with savory vegetables or green onions. Flaky texture and rich flavor.

Compact preparation based on glutinous rice, often topped with savory ingredients like meat or vegetables, steamed.

Portion of steamed glutinous rice. The grains stick together, offering a sticky texture and a naturally sweet flavor.

Cubes of firm tofu marinated in a spiced broth (often five-spice). Brown exterior, savory and fragrant taste.

Marinated tofu vacuum-packed for better preservation. Dense texture and concentrated spicy flavor.

Large block of fresh, plain tofu. Firm yet tender texture. Versatile base ingredient for cooking.

Tofu with a very tender, smooth, and gelatinous texture. Often consumed cold in salads or hot in soups.

Tofu previously marinated and sliced. Dense and chewy texture, rich in spice and soy sauce flavors.

Silken tofu pressed into thin, noodle-like strips. Firm texture, often served cold in a seasoned salad.

Fried tofu cubes, golden and light. The interior is spongy and perfectly absorbs sauces and broths.

Fresh mung bean sprouts (often called soybean sprouts). Crunchy and watery texture, used in stir-fries or raw.

Hard-boiled egg slowly cooked in a mixture of black tea, soy sauce, and spices. The white has a marbled appearance and a fragrant flavor.