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This phenomenon can be found in a lot of compound words like red bean, bean curd, and teacup.
Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor.
This time, the bottom three in the second round needed to make bean curd.
The alkaline in the water makes the bean curd in the "tofu" soft and mellow when it is heated in ceramic pots.
Young leaves and stems are collected in early spring time and cooked with other food items such as dried tofu (bean curd).
His father also operated a bean curd shop.
In this way the dry bean curd shreds can soak up the flavor of the other ingredients, and the soup is clear but savory.
Dry bean curd is made by each restaurant that serves it, so the flavor is guaranteed.
The second meets a bean curd seller and her blind father.
This is a local speciality consisting of fried bean curd, carrots, onion, and potato.
Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
Though traditionally served warm, cold varieties exist in supermarkets and food stalls in cafeterias with bean curd in a solid, unbroken state.
Lacking strong flavor, fermented bean curd takes on the aroma and taste of its soaking liquid.
One ordered by weight, specifying how many grams of bean curd and meat, and the serving would be weighed out and cooked as the diner watched.
The bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion.
