Tofu & Soy

Beijing · Fermented soybean paste with diced pork over noodles, served with cucumber and bean sprouts

Beijing · Fermented mung bean sour soup + deep-fried dough rings, soul of old Beijing

Beijing · Glutinous rice with red bean paste rolled in soybean flour, three-layer yellow-white-red

Changsha · Black outer skin fried to a crisp, then filled with garlic and chili sauce

Chengdu · Sichuan peppercorn, chili, and doubanjiang—the soulful way to cook tender tofu

Chengdu · Glutinous rice balls thrown against a brass plate, three bangs, then coated in soybean flour and brown sugar

Dalian · Locally farmed abalone slow-braised in soy and oyster sauce until tender

Guangzhou · Paper-thin rice noodle rolls drizzled with soy sauce

Guiyang · Deep-fried tofu balls filled with minced pork and herbs—crispy shell, tender center

Jinan · Pork intestine braised with soy, sugar, and spices — nine twists of flavor in every bite

Jinan · Pork belly tied with string, braised until melt-in-your-mouth tender with soy and star anise

Macau · Minced beef and pork with diced potatoes, soy and molasses, served over rice — the comfort dish of Macau

Nanchang · Fresh fish head from China's largest freshwater lake, braised with chili and tofu

Shijiazhuang · Hand-pulled wheat noodles in rich bone broth with wood ear and dried tofu strips

Xiamen · Shacha paste and peanut sauce broth served with seafood and tofu

Xiamen · Sandworm aspic, dipped in mustard and soy sauce

Zhengzhou · Henan-style thick noodles braised with pork belly, soybean sprouts, and celery—rich and comforting

Zhengzhou · Peppery beef bone broth with tofu skin, gluten, and wood ear mushrooms—Zhengzhou's morning essential

Zhengzhou · Caught from the Yellow River, braised in soy and sweet bean sauce—tender flesh, bold flavor