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Every version you cook, kept — what you changed, how it went, what to try next.

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Dishes · Suppr Club

Every attempt at every dish

Search everything⌘K

01Start herewhat a cookbook keeps 02Exploredishes · drinks · market · map

Every version you cook, kept — what you changed, how it went, what to try next.

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What cooks here have made, and the classics they come from.

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3 entries for “fermented tofu”

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Classics on the shelf that no one here has made yet. See them on the map →

HunanChangsha stinky tofuBlack squares of fermented tofu, deep-fried until puffed and crisp, then pierced and filled with a sauce of chilli, garlic, soy and sesame oil.Tastes mostly fat and hotBe its first cook →BeijingInstant-boiled muttonPaper-thin slices of raw mutton swished for a moment in plain boiling water, in a chimneyed copper pot over charcoal, then dipped in a rich sesame sauce.Tastes richBe its first cook →BeijingBaoduBeef or lamb tripe cut into strips, dipped in boiling water for a few seconds until just crisp, and eaten with a sesame-paste sauce.Tastes hotBe its first cook →

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