Sichuan-style fermented bean curd and scallion dish

Author: Pan Lin, Editor-in-Chief
Publisher:
Publish Date: 2005-01-01
Features: Water fermented beans, also known as Dou Chi, has a slightly pungent smell but is delicious to eat. Gu Xiang Cai refers to dishes where Dou Chi is used as a seasoning, combined with ingredients to create flavorful meals. Dou Chi has a long history; it is mentioned in Qu Yuan's "Invitation to Soul" as "great bitterness," referring to water fermented beans. The book "Xing Mu Lu" also records the method of making water fermented beans early on. Over the two thousand years of Dou Chi's history, it has been more commonly used as a side dish rather than a seasoning. In recent years, we have used water fermented beans with different flavor profiles as ingredients, creating dishes such as Dou Chi Twice-Cooked Pork, Dou Chi Fragrant Spare Ribs, and Dou Chi Fragrant Fish, which have exceptional textures, distinct characteristics, rich flavors, and are very popular. Using water fermented beans as a seasoning also creates new composite flavor profiles. When preparing salads, stir-fries, braised dishes, fried dishes, and steamed dishes, the Dou Chi fragrance is particularly strong, further enriching and diversifying the Dou Chi flavor. This book lists a total of 227 dishes.