805:
554:
1002:
672:
44:
3237:
840:. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly
1086:
2509:
901:
911:
is the most common type and can be described without the white adjective. The flavor, color and aroma can be altered using various combinations of spices and seasoning in the brine with alterations in the commonly used combination of 10% rice wine and 12% salt. Those with no alcohol produces "small
791:
similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Lacking strong flavor prior to fermentation, fermented bean curd takes on the aroma and flavor of its marinade. The flavor is salty with mild sweetness. The texture and
723:
Ho et al. (1989) compared the volatile flavor compounds of red fermented bean curd and white fermented bean curd. Red fermented bean curd contains much larger amounts of alcohols, esters, and acids than the white variety. This may be due to the fermentation of red rice by
744:, made reference to preserved bean curd as superior to difficult-to-digest, hardened tofu especially for the elderly, children, and ill persons. Fermented bean curd is reportedly easier to digest than unfermented bean curd, because it is made through the
1009:
In order to produce fermented bean curd, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been
964:) with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar.
974:
in appearance, consistency and salt content. Stinky sufu are made in the same cube-like shapes and has a similar smooth soft creamy texture as regular white sufu. In Taiwan, a green version is popular and made with
1163:
767:
It has been suggested that fermented bean curd may have certain health benefits, although there is insufficient data to confirm these claims. One report claims that the fermentation process generates
970:
is fermented for over six months and is also popular due to its strong creamy flavor. However, due to its strong acrid smell, this variety is an acquired taste. Note that stinky sufu differs from
864:
Both tofu and cheese are made from curds obtained from the coagulation of soy milk and dairy milk respectively. However, soybean curds are formed from the chemical destabilization of the
993:(Chiang) or soy sauce for several days. Usually reddish-brown in color and salty, it may be dried and fermented further and may also be mixed with sake lees. In Japan, miso is used.
1679:
The history of fermented bean curd is provided in this book as well as recipes for dishes that it can be used in. There is also a brief section on the production and how it is made.
796:. (Indeed, this kind of tofu is sometimes called "Chinese cheese" in English.) Refrigerated, it can be kept for several years, during which time its flavor is believed to improve.
764:, which are initially poorly absorbed in soybeans, more easily absorbed by the body. So it may be easier for patients, elderly, or children to eat and absorb the nutrients.
1326:
584:
in China after it was created. It is disputed whether Li
Shizhen mentioned fermentation of tofu, however. A clear reference to fermented tofu appeared in the 1610
1064:, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red fermented bean curd,
1005:
Differences and similarities in the manufacturing of the low-salt Sufu paste (a novel Sufu product) and the Sufu (produced by the normal manufacturing method)
550:, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
1734:
1170:
1709:
The consumption of fermented bean curd in China is examined in this article. It shows the ways that both the consumption and market has changed over time.
804:
728:
spp. The differences in nutritional properties and fermentation between the two varieties are accompanied by differences in flavor and colour.
615:; he might be referring to fermented tofu. In 1855, Frenchman Baron de Montgaudry described the making of tofu and fermented tofu in writing.
1517:
1481:
1246:
553:
3275:
1672:
1390:
1276:
928:, dried shrimp, and ham. In addition, one can also obtain the curd dried, and without brine, which are then sold in paper cartons.
1190:
546:
and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas
Chinese communities living in
2083:
1727:
2872:
1175:
1099:
266:
155:
1001:
2425:
1817:
1207:
1135:
The Hwang Ryh Shang
Company of Taiwan, a major producer of fermented bean curd, mislabels this ingredient as "red date" (
1467:
568:
3270:
3265:
1232:
1313:
Volatile components of the
Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution
3260:
2656:
2392:
1720:
1473:
338:
1644:
3209:
1340:
Liu, Xu; Liang, Jingjing; Ma, Yanli; Sun, Jianfeng; Liu, Yaqiong; Gu, Xiaodong; Wang, Yinzhuang (October 2022).
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3203:
2525:
2156:
3034:
3166:
2091:
1772:
772:
245:
134:
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2278:
920:). This variety is also available with chili and/or sesame oil. Seasonings can include anise, cinnamon,
841:
1034:
3029:
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3280:
2766:
2362:
2344:
1792:
1787:
1777:
1028:
979:, crushed leaves and a green mucor mold. It is then fermented for 12 hours and sold on the streets.
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2004:
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1832:
1700:
1361:
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1320:
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960:
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539:
1022:
671:
852:
region of China, fermented tofu is the main ingredient used to make a stuffed biscuit known as
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3151:
3146:
3021:
3011:
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2377:
2177:
2121:
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1242:
873:
532:
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1969:
1954:
1949:
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1623:
1613:
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1353:
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419:
361:
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217:
192:
92:
59:
1557:
Li, X.; He, Y.; Yang, W.; Mu, D.; Zhang, M.; Dai, Y.; Zheng, Z.; Jiang, S.; Wu, X. (2021).
880:) hydrolysis of casein into para-casein. The bean curds are then simply pressed to produce
3223:
2714:
2387:
2367:
2042:
1509:
1040:
889:
869:
66:
1342:"The impact of protein hydrolysis on biogenic amines production during sufu fermentation"
113:
1142:, although the Chinese list of ingredients on the same product lists 紅糟 (literally "red
3065:
2889:
2595:
2585:
2258:
2101:
1994:
1989:
1872:
1827:
1628:
1601:
1583:
1558:
1065:
955:
612:
547:
43:
1140:
576:
during the Ming dynasty, the creation of tofu is attributed to the Han dynasty Prince
3254:
3186:
3121:
2676:
2638:
2535:
2248:
2146:
2136:
2131:
1984:
1812:
1797:
1683:
Mintz, Sidney W.; Tan, Chee Beng (2001-01-01). "Bean-Curd
Consumption in Hong Kong".
1365:
685:
238:
127:
1533:
876:, etc.) allowing protein bonding while cheese curds are created from the enzymatic (
3218:
3161:
3156:
3136:
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3001:
2628:
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1357:
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776:
745:
741:
444:
386:
224:
99:
1662:
1559:"Comparative analysis of the microbial community and nutritional quality of sufu"
1445:
1074:) is added for color. Fermented bean curd is generally sold in small glass jars.
3131:
2862:
2771:
2751:
2590:
2550:
2498:
2478:
2453:
2349:
2141:
2057:
1999:
1964:
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971:
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199:
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process of mold, making the protein more digestible, absorbable, and richer in
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2623:
2610:
2575:
2458:
2293:
2273:
2116:
1974:
1939:
1081:
925:
792:
taste of fermented bean curd resembles a firm, smooth paste not unlike creamy
713:
701:
608:
573:
331:
17:
716:
and other nutritional ingredients. It contains no cholesterol. The amount of
2907:
2897:
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2695:
2646:
2580:
2570:
2565:
2560:
2473:
2303:
2283:
2233:
2223:
2198:
1979:
1602:"Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases"
1238:
1011:
976:
817:
788:
543:
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259:
148:
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1618:
1266:
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2126:
2037:
2019:
1944:
1929:
1664:
History of
Fermented Tofu – A Healthy Nondairy / Vegan Cheese (1610–2011)
1268:
History of
Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)
1046:
916:) while those with double the alcohol content produces "drunken cheese" (
865:
849:
825:
749:
697:
280:
169:
1196:[On-line Taiwanese/Mandarin Dictionary] (in Chinese and Minnan).
3176:
3171:
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2939:
2852:
2847:
2842:
2704:
2555:
2483:
2463:
2434:
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2318:
2313:
2243:
2067:
2062:
2047:
2014:
2009:
1924:
1891:
1887:
1807:
1704:
892:, is ripened with microorganisms and thus flavorful and long-lasting.
821:
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709:
451:
393:
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313:
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1934:
1847:
1782:
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1139:) on the English-language list of ingredients on its product labels
900:
3126:
2927:
2837:
2807:
2709:
1904:
1406:
Lao, W.X. (2012). "The production and nutrition value of "fuyu"".
1061:
1000:
899:
829:
803:
670:
580:(179 – 122 BC), prince of Huainan. Manufacturing began during the
552:
2756:
2661:
1600:
Jang, C. H.; Oh, J.; Lim, J. S.; Kim, H. J.; Kim, J. S. (2021).
990:
881:
761:
757:
535:
2407:
1716:
459:
401:
989:) is made with cubes of tofu soaked in either Chinese-style
692:
and other flavor primitives. It contains a large amount of
663:). In English it is sometimes referred to as "soy cheese".
285:
271:
174:
160:
1469:
Science and civilisation in China, Volume 6, Part 5
771:, and that fermented bean curd could reduce the risk of
343:
1382:
History of
Fermented Black Soybeans (165 B. C. To 2011)
1051:. This freshly fermented tofu is known as 'mold tofu' (
1506:
The book of tofu: protein source of the future-- now!
229:
118:
104:
1292:
Li, Y.J. (2006). "Modern research on
Chinese sufu".
3195:
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3043:
3020:
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2739:
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2516:
2446:
2332:
2191:
2165:
2081:
2028:
1886:
1750:
653:) — though in southwest China it is often known as
611:wrote about a red, cheese-like substance served in
476:
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126:
112:
98:
91:
86:
74:
58:
53:
32:
3226:, artisan town of historic soy sauce distilleries
1446:"China's 'vegetarian cheese' has health benefits"
1118: – Chinese fermented tofu with a strong odor
675:Typical glass bottle of fermented chili bean curd
542:. The ingredients typically are soybeans, salt,
484:
482:
884:and are thus bland and highly perishable, like
808:Wonton noodles with pig trotters braised with
2419:
1728:
1052:
658:
648:
638:
632:
599:
589:
424:
366:
308:
197:
64:
8:
1325:: CS1 maint: multiple names: authors list (
1499:
1497:
1495:
1493:
1171:Dictionary of Frequently-Used Taiwan Minnan
824:, or consumed at breakfast to flavor rice,
2885:
2691:
2426:
2412:
2404:
1735:
1721:
1713:
1504:Shurtleff, William; Aoyagi, Akiko (2008).
1265:Shurtleff, William; Aoyagi, Akiko (2011).
740:, written by Wang Su-Hsiung (1861) of the
435:
377:
322:
208:
83:
1627:
1617:
1582:
1226:
1224:
1060:The dry fermented tofu is then soaked in
696:, free amino acids, fat, carbohydrates,
1315:. J. Sci. Food Agric. pp. 243–248.
1154:
1128:
752:. And the microorganisms decompose the
1318:
1234:Handbook of indigenous fermented foods
756:in the beans, making minerals such as
29:
1260:
1258:
1208:"Chao/Doufu Ru (Fermented Bean Curd)"
816:Fermented tofu is commonly used as a
7:
820:, combined into sauces to accompany
775:, lower blood pressure, and prevent
627:, the product is generally known as
557:rose red fermented bean curd (玫瑰腐乳)
1645:Guide to making fermented bean curd
1112: – Type of fermented bean curd
720:in fermented tofu is about 12–22%.
531:consisting of a form of processed,
1191:"Tai-gi Hôa-gí Sòaⁿ-téng Sû-tián"
888:, while fermented bean curd, like
787:Fermented bean curd has a special
25:
1174:]. (in Chinese and Hokkien).
3236:
3235:
2507:
1084:
572:written by the Chinese polymath
42:
1385:. Soyinfo Center. p. 238.
460:
414:Fourth alternative Chinese name
402:
344:
298:Second alternative Chinese name
286:
272:
251:
175:
161:
140:
2873:List of fermented soy products
1358:10.1016/j.foodcont.2022.109105
1100:List of fermented soy products
950:
945:
940:
935:
425:
367:
356:Third alternative Chinese name
309:
230:
198:
119:
105:
65:
1:
2848:Soy milk based infant formula
1818:Pork knuckles and ginger stew
1231:Steinkraus, Keith H. (2008).
1176:Ministry of Education, R.O.C.
684:Fermented bean curd contains
1647:(archived 16 December 2006)
1563:Food Science & Nutrition
569:Compendium of Materia Medica
1379:Shurtleff, William (2011).
3302:
2657:Textured vegetable protein
2393:History of Chinese cuisine
1474:Cambridge University Press
1014:with the fungal spores of
983:Chiang fermented bean curd
968:Stinky fermented bean curd
3276:Fermented soy-based foods
3233:
3210:Kikkoman Soy Sauce Museum
2505:
2358:
1053:
909:White preserved bean curd
659:
649:
639:
633:
600:
590:
494:
434:
376:
321:
207:
82:
41:
37:
1466:Needham, Joseph (2000).
1408:Biology Teaching Chinese
1192:
1164:
1146:", i.e. red yeast rice).
187:Alternative Chinese name
3204:Diet for a Small Planet
2526:List of soy-based foods
2157:White sugar sponge cake
932:Red fermented bean curd
1773:Cantonese seafood soup
1311:Hwan, Chou, C.H, C.C.
1006:
905:
860:Comparison with cheese
842:leafy green vegetables
813:
773:coronary heart disease
676:
566:According to the 1596
558:
509:white bean-curd cheese
485:
483:
3035:Bowman-Birk inhibitor
2239:Garland chrysanthemum
2219:Fermented black beans
2166:Condiments and spices
1619:10.3390/foods10030636
1426:"Fermented bean-curd"
1189:Iûⁿ, Ún-giân (2006).
1004:
903:
812:(fermented bean curd)
807:
674:
556:
2950:Globulins (proteins)
2767:Yellow soybean paste
2363:Cantonese restaurant
2345:Dried shredded squid
1793:Dragon tiger phoenix
1788:Crispy fried chicken
1778:Chinese steamed eggs
1241:. pp. 633–641.
1162:"Entry #3530 (豆鹹)".
732:Health care function
607:In 1818, Englishman
3095:Protease Inhibitors
2793:Fermented bean curd
2173:Fermented bean curd
2005:Water chestnut cake
1878:Yangzhou fried rice
1863:White boiled shrimp
1858:Sweet and sour pork
1803:Eight treasure duck
1105:List of tofu dishes
1017:Actinomucor elegans
505:fermented bean curd
33:Fermented bean curd
3271:Chinese inventions
3266:Chinese condiments
3242:Category: Soybeans
3022:Trypsin inhibitors
3012:Cysteine proteases
2985:Soybean agglutinin
2672:Vegetarian hot dog
2289:Shrimp roe noodles
1833:Snake bite chicken
1667:. Soyinfo Center.
1655:Shurtleff, William
1271:. Soyinfo Center.
1071:Monascus purpureus
1007:
961:Monascus purpureus
906:
814:
694:hydrolyzed protein
677:
594:), under the name
559:
540:East Asian cuisine
461:tāu-kiâm / tāu-tāⁿ
3261:Cantonese cuisine
3248:
3247:
3215:William Shurtleff
3147:Morningstar Farms
3110:
3109:
2821:
2820:
2401:
2400:
2378:Hong Kong cuisine
2178:Five-spice powder
2122:Malay sponge cake
2073:White cut chicken
2053:Orange cuttlefish
1868:White cut chicken
1843:Steam minced pork
1838:Soy sauce chicken
1823:Seafood birdsnest
1744:Cantonese cuisine
1575:10.1002/fsn3.2372
1519:978-1-58008-013-2
1483:978-0-521-65270-4
1248:978-0-8247-9352-4
1068:(cultivated with
1035:Mucor wutuongkiao
958:(cultivated with
874:magnesium sulfate
738:Food Encyclopedia
680:Nutritional value
498:
497:
467:
466:
409:
408:
351:
350:
293:
292:
267:Yale Romanization
218:Standard Mandarin
182:
181:
156:Yale Romanization
93:Standard Mandarin
27:Chinese condiment
16:(Redirected from
3293:
3239:
3238:
3030:Kunitz inhibitor
2957:Beta-conglycinin
2886:
2762:Sweet bean sauce
2692:
2511:
2428:
2421:
2414:
2405:
2383:Macanese cuisine
2373:Shanghai cuisine
2340:Chinese herb tea
2204:Black bean paste
2112:Ginger milk curd
1970:Steamed meatball
1955:Rice noodle roll
1950:Ox-tongue pastry
1768:Buddha's delight
1763:Bird's nest soup
1737:
1730:
1723:
1714:
1708:
1678:
1650:
1641:
1631:
1621:
1596:
1586:
1569:(8): 4117–4126.
1544:
1543:
1541:
1540:
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1524:
1523:
1501:
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1487:
1463:
1457:
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1198:
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1159:
1147:
1133:
1094:
1089:
1088:
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1055:
952:
947:
942:
937:
662:
661:
652:
651:
642:
641:
636:
635:
603:
602:
593:
592:
527:) is a Chinese
490:
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463:
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122:
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108:
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84:
70:
69:
46:
30:
21:
3301:
3300:
3296:
3295:
3294:
3292:
3291:
3290:
3286:Tofu condiments
3251:
3250:
3249:
3244:
3229:
3191:
3106:
3066:Unsaponifiables
3039:
3016:
2990:
2966:
2945:
2877:
2817:
2776:
2735:
2715:Sweet soy sauce
2687:
2681:
2633:
2605:
2518:
2512:
2503:
2442:
2432:
2402:
2397:
2388:Chinese cuisine
2368:Beijing cuisine
2354:
2328:
2187:
2161:
2077:
2043:Chinese sausage
2024:
1882:
1746:
1741:
1697:10.2307/3773926
1682:
1675:
1653:
1648:
1599:
1556:
1553:
1548:
1547:
1538:
1536:
1532:
1531:
1527:
1520:
1512:. p. 256.
1510:Ten Speed Press
1503:
1502:
1491:
1484:
1476:. p. 328.
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1334:
1317:
1310:
1309:
1305:
1291:
1290:
1286:
1279:
1264:
1263:
1256:
1249:
1230:
1229:
1222:
1213:
1211:
1210:. 19 April 2008
1206:
1205:
1201:
1194:
1188:
1187:
1183:
1166:
1161:
1160:
1156:
1151:
1150:
1134:
1130:
1125:
1090:
1083:
1080:
1041:Mucor racemosus
999:
954:) incorporates
912:cheese cubes" (
898:
870:calcium sulfate
862:
802:
785:
783:Characteristics
734:
682:
669:
621:
564:
472:Vietnamese name
78:bean curd cream
75:Literal meaning
49:
28:
23:
22:
15:
12:
11:
5:
3299:
3297:
3289:
3288:
3283:
3278:
3273:
3268:
3263:
3253:
3252:
3246:
3245:
3234:
3231:
3230:
3228:
3227:
3221:
3212:
3207:
3199:
3197:
3193:
3192:
3190:
3189:
3184:
3179:
3174:
3169:
3164:
3159:
3154:
3149:
3144:
3139:
3134:
3129:
3124:
3118:
3116:
3112:
3111:
3108:
3107:
3105:
3104:
3103:
3102:
3092:
3091:
3090:
3080:
3079:
3078:
3073:
3063:
3058:
3047:
3045:
3041:
3040:
3038:
3037:
3032:
3026:
3024:
3018:
3017:
3015:
3014:
3009:
3004:
2998:
2996:
2992:
2991:
2989:
2988:
2981:
2979:
2968:
2967:
2965:
2964:
2959:
2953:
2951:
2947:
2946:
2944:
2943:
2937:
2931:
2925:
2920:
2915:
2910:
2905:
2900:
2894:
2892:
2890:Phytoestrogens
2883:
2879:
2878:
2876:
2875:
2870:
2865:
2860:
2855:
2850:
2845:
2840:
2835:
2829:
2827:
2823:
2822:
2819:
2818:
2816:
2815:
2810:
2805:
2800:
2795:
2790:
2784:
2782:
2781:Fermented bean
2778:
2777:
2775:
2774:
2769:
2764:
2759:
2754:
2749:
2743:
2741:
2737:
2736:
2734:
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2730:
2727:
2722:
2717:
2712:
2707:
2701:
2699:
2689:
2683:
2682:
2680:
2679:
2674:
2669:
2664:
2659:
2654:
2649:
2643:
2641:
2639:Meat analogues
2635:
2634:
2632:
2631:
2626:
2621:
2615:
2613:
2607:
2606:
2604:
2603:
2598:
2596:Tofu skin roll
2593:
2588:
2586:Sundubu jjigae
2583:
2578:
2573:
2568:
2563:
2558:
2553:
2548:
2543:
2538:
2533:
2528:
2522:
2520:
2514:
2513:
2506:
2504:
2502:
2501:
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2476:
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2456:
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2423:
2416:
2408:
2399:
2398:
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2395:
2390:
2385:
2380:
2375:
2370:
2365:
2359:
2356:
2355:
2353:
2352:
2347:
2342:
2336:
2334:
2330:
2329:
2327:
2326:
2321:
2316:
2311:
2306:
2301:
2296:
2291:
2286:
2281:
2276:
2271:
2266:
2261:
2259:Pig blood curd
2256:
2251:
2246:
2241:
2236:
2231:
2226:
2221:
2216:
2211:
2206:
2201:
2195:
2193:
2189:
2188:
2186:
2185:
2180:
2175:
2169:
2167:
2163:
2162:
2160:
2159:
2154:
2149:
2144:
2139:
2134:
2129:
2124:
2119:
2114:
2109:
2104:
2102:Deuk Deuk Tong
2099:
2094:
2092:Almond biscuit
2088:
2086:
2079:
2078:
2076:
2075:
2070:
2065:
2060:
2055:
2050:
2045:
2040:
2034:
2032:
2026:
2025:
2023:
2022:
2017:
2012:
2007:
2002:
1997:
1995:Tofu skin roll
1992:
1987:
1982:
1977:
1972:
1967:
1962:
1957:
1952:
1947:
1942:
1937:
1932:
1927:
1922:
1917:
1912:
1907:
1902:
1896:
1894:
1884:
1883:
1881:
1880:
1875:
1873:Wonton noodles
1870:
1865:
1860:
1855:
1850:
1845:
1840:
1835:
1830:
1828:Shark fin soup
1825:
1820:
1815:
1810:
1805:
1800:
1795:
1790:
1785:
1780:
1775:
1770:
1765:
1760:
1754:
1752:
1748:
1747:
1742:
1740:
1739:
1732:
1725:
1717:
1711:
1710:
1691:(2): 113–128.
1680:
1673:
1661:(2011-01-01).
1651:
1642:
1597:
1552:
1551:External links
1549:
1546:
1545:
1525:
1518:
1489:
1482:
1458:
1437:
1417:
1398:
1391:
1371:
1332:
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1220:
1199:
1181:
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1127:
1126:
1124:
1121:
1120:
1119:
1113:
1107:
1102:
1096:
1095:
1079:
1076:
1066:red yeast rice
1029:Mucor rouxanus
998:
995:
956:red yeast rice
897:
894:
861:
858:
801:
798:
784:
781:
733:
730:
681:
678:
668:
665:
620:
617:
586:Penglong Yehua
563:
560:
548:Southeast Asia
521:preserved tofu
501:Fermented tofu
496:
495:
492:
491:
480:
474:
473:
469:
468:
465:
464:
457:
448:
447:
441:
440:
439:Transcriptions
432:
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381:Transcriptions
374:
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326:Transcriptions
319:
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276:
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263:
262:
260:Yue: Cantonese
256:
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234:
227:
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214:
213:
212:Transcriptions
205:
204:
195:
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188:
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183:
180:
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172:
166:
165:
158:
152:
151:
149:Yue: Cantonese
145:
144:
137:
131:
130:
124:
123:
116:
110:
109:
102:
96:
95:
89:
88:
87:Transcriptions
80:
79:
76:
72:
71:
62:
56:
55:
51:
50:
48:Fermented tofu
47:
39:
38:
35:
34:
26:
24:
18:Fermented tofu
14:
13:
10:
9:
6:
4:
3:
2:
3298:
3287:
3284:
3282:
3279:
3277:
3274:
3272:
3269:
3267:
3264:
3262:
3259:
3258:
3256:
3243:
3232:
3225:
3222:
3220:
3216:
3213:
3211:
3208:
3206:
3205:
3201:
3200:
3198:
3194:
3188:
3187:Yeo Hiap Seng
3185:
3183:
3180:
3178:
3175:
3173:
3170:
3168:
3165:
3163:
3160:
3158:
3155:
3153:
3150:
3148:
3145:
3143:
3140:
3138:
3135:
3133:
3130:
3128:
3125:
3123:
3122:8th Continent
3120:
3119:
3117:
3113:
3101:
3098:
3097:
3096:
3093:
3089:
3086:
3085:
3084:
3083:Antinutrients
3081:
3077:
3074:
3072:
3069:
3068:
3067:
3064:
3062:
3059:
3056:
3055:Phospholipids
3052:
3049:
3048:
3046:
3042:
3036:
3033:
3031:
3028:
3027:
3025:
3023:
3019:
3013:
3010:
3008:
3005:
3003:
3000:
2999:
2997:
2993:
2986:
2983:
2982:
2980:
2977:
2973:
2969:
2963:
2960:
2958:
2955:
2954:
2952:
2948:
2941:
2938:
2935:
2932:
2929:
2926:
2924:
2921:
2919:
2916:
2914:
2911:
2909:
2906:
2904:
2901:
2899:
2896:
2895:
2893:
2891:
2887:
2884:
2880:
2874:
2871:
2869:
2866:
2864:
2861:
2859:
2856:
2854:
2851:
2849:
2846:
2844:
2841:
2839:
2836:
2834:
2831:
2830:
2828:
2824:
2814:
2811:
2809:
2806:
2804:
2801:
2799:
2796:
2794:
2791:
2789:
2786:
2785:
2783:
2779:
2773:
2770:
2768:
2765:
2763:
2760:
2758:
2755:
2753:
2750:
2748:
2745:
2744:
2742:
2738:
2731:
2728:
2726:
2723:
2721:
2718:
2716:
2713:
2711:
2708:
2706:
2703:
2702:
2700:
2697:
2693:
2690:
2684:
2678:
2677:Veggie burger
2675:
2673:
2670:
2668:
2665:
2663:
2660:
2658:
2655:
2653:
2650:
2648:
2645:
2644:
2642:
2640:
2636:
2630:
2627:
2625:
2622:
2620:
2617:
2616:
2614:
2612:
2608:
2602:
2599:
2597:
2594:
2592:
2589:
2587:
2584:
2582:
2579:
2577:
2574:
2572:
2569:
2567:
2564:
2562:
2559:
2557:
2554:
2552:
2549:
2547:
2544:
2542:
2539:
2537:
2536:Agedashi tofu
2534:
2532:
2529:
2527:
2524:
2523:
2521:
2515:
2510:
2500:
2497:
2495:
2492:
2490:
2487:
2485:
2482:
2480:
2477:
2475:
2472:
2470:
2467:
2465:
2462:
2460:
2457:
2455:
2452:
2451:
2449:
2445:
2440:
2436:
2429:
2424:
2422:
2417:
2415:
2410:
2409:
2406:
2394:
2391:
2389:
2386:
2384:
2381:
2379:
2376:
2374:
2371:
2369:
2366:
2364:
2361:
2360:
2357:
2351:
2348:
2346:
2343:
2341:
2338:
2337:
2335:
2331:
2325:
2322:
2320:
2317:
2315:
2312:
2310:
2307:
2305:
2302:
2300:
2297:
2295:
2292:
2290:
2287:
2285:
2282:
2280:
2279:Sea cucumbers
2277:
2275:
2272:
2270:
2267:
2265:
2262:
2260:
2257:
2255:
2252:
2250:
2249:Mantis shrimp
2247:
2245:
2242:
2240:
2237:
2235:
2232:
2230:
2227:
2225:
2222:
2220:
2217:
2215:
2212:
2210:
2207:
2205:
2202:
2200:
2197:
2196:
2194:
2190:
2184:
2181:
2179:
2176:
2174:
2171:
2170:
2168:
2164:
2158:
2155:
2153:
2150:
2148:
2147:Tang bu shuai
2145:
2143:
2140:
2138:
2137:Red bean soup
2135:
2133:
2132:Red bean cake
2130:
2128:
2125:
2123:
2120:
2118:
2115:
2113:
2110:
2108:
2105:
2103:
2100:
2098:
2095:
2093:
2090:
2089:
2087:
2085:
2082:Desserts and
2080:
2074:
2071:
2069:
2066:
2064:
2061:
2059:
2056:
2054:
2051:
2049:
2046:
2044:
2041:
2039:
2036:
2035:
2033:
2031:
2027:
2021:
2018:
2016:
2013:
2011:
2008:
2006:
2003:
2001:
1998:
1996:
1993:
1991:
1988:
1986:
1985:Taro dumpling
1983:
1981:
1978:
1976:
1973:
1971:
1968:
1966:
1963:
1961:
1958:
1956:
1953:
1951:
1948:
1946:
1943:
1941:
1938:
1936:
1933:
1931:
1928:
1926:
1923:
1921:
1918:
1916:
1913:
1911:
1908:
1906:
1903:
1901:
1898:
1897:
1895:
1893:
1889:
1885:
1879:
1876:
1874:
1871:
1869:
1866:
1864:
1861:
1859:
1856:
1854:
1851:
1849:
1846:
1844:
1841:
1839:
1836:
1834:
1831:
1829:
1826:
1824:
1821:
1819:
1816:
1814:
1813:Lemon chicken
1811:
1809:
1806:
1804:
1801:
1799:
1798:Egg foo young
1796:
1794:
1791:
1789:
1786:
1784:
1781:
1779:
1776:
1774:
1771:
1769:
1766:
1764:
1761:
1759:
1756:
1755:
1753:
1749:
1745:
1738:
1733:
1731:
1726:
1724:
1719:
1718:
1715:
1706:
1702:
1698:
1694:
1690:
1686:
1681:
1676:
1674:9781928914402
1670:
1666:
1665:
1660:
1659:Aoyagi, Akiko
1656:
1652:
1646:
1643:
1639:
1635:
1630:
1625:
1620:
1615:
1611:
1607:
1603:
1598:
1594:
1590:
1585:
1580:
1576:
1572:
1568:
1564:
1560:
1555:
1554:
1550:
1535:
1534:"Stinky Tofu"
1529:
1526:
1521:
1515:
1511:
1507:
1500:
1498:
1496:
1494:
1490:
1485:
1479:
1475:
1471:
1470:
1462:
1459:
1451:September 29,
1447:
1441:
1438:
1427:
1421:
1418:
1413:
1409:
1402:
1399:
1394:
1392:9781928914419
1388:
1384:
1383:
1375:
1372:
1367:
1363:
1359:
1355:
1351:
1347:
1343:
1336:
1333:
1328:
1322:
1314:
1307:
1304:
1299:
1295:
1294:China Brewing
1288:
1285:
1280:
1278:9781928914402
1274:
1270:
1269:
1261:
1259:
1255:
1250:
1244:
1240:
1236:
1235:
1227:
1225:
1221:
1209:
1203:
1200:
1195:
1185:
1182:
1177:
1173:
1172:
1167:
1158:
1155:
1145:
1141:
1138:
1132:
1129:
1122:
1117:
1114:
1111:
1108:
1106:
1103:
1101:
1098:
1097:
1093:
1087:
1082:
1077:
1075:
1073:
1072:
1067:
1063:
1058:
1050:
1048:
1043:
1042:
1037:
1036:
1031:
1030:
1025:
1024:
1019:
1018:
1013:
1003:
996:
994:
992:
988:
984:
980:
978:
973:
969:
965:
963:
962:
957:
953:
943:
933:
929:
927:
923:
919:
915:
910:
902:
895:
893:
891:
887:
886:unaged cheese
883:
879:
875:
871:
867:
859:
857:
855:
851:
847:
846:water spinach
843:
839:
835:
831:
827:
823:
819:
811:
806:
799:
797:
795:
790:
782:
780:
778:
774:
770:
765:
763:
759:
755:
751:
747:
743:
739:
731:
729:
727:
721:
719:
715:
711:
707:
703:
699:
695:
691:
687:
686:organic acids
679:
673:
666:
664:
656:
646:
630:
626:
618:
616:
614:
610:
605:
597:
587:
583:
579:
575:
571:
570:
561:
555:
551:
549:
545:
541:
537:
534:
530:
526:
522:
518:
514:
510:
506:
503:(also called
502:
493:
489:
487:
481:
479:
475:
470:
458:
456:
453:
449:
446:
442:
437:
433:
428:
423:
421:
417:
412:
403:tāu-jú/tāu-lú
400:
398:
395:
391:
388:
384:
379:
375:
370:
365:
363:
359:
354:
342:
340:
336:
333:
329:
324:
320:
315:
312:
307:
305:
301:
296:
284:
282:
278:
270:
268:
264:
261:
257:
249:
247:
243:
240:
236:
228:
226:
222:
219:
215:
210:
206:
201:
196:
194:
190:
185:
176:dau6 fu6 jyu5
173:
171:
167:
159:
157:
153:
150:
146:
138:
136:
132:
129:
125:
117:
115:
111:
103:
101:
97:
94:
90:
85:
81:
77:
73:
68:
63:
61:
57:
52:
45:
40:
36:
31:
19:
3219:Akiko Aoyagi
3202:
3157:Plamil Foods
3137:Gardenburger
3051:Soy lecithin
3007:Lipoxygenase
3002:Beta-amylase
2936:(metabolite)
2930:(metabolite)
2882:Biochemicals
2792:
2629:Vegan cheese
2601:Yong tau foo
2494:Soybean meal
2469:Soy molasses
2438:
2172:
2097:Biscuit roll
1915:Chicken feet
1853:Suckling pig
1688:
1684:
1663:
1649:(in Chinese)
1609:
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1537:. Retrieved
1528:
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1440:
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1420:
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1374:
1349:
1346:Food Control
1345:
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1233:
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1202:
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1021:
1015:
1008:
987:Chiang-doufu
986:
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967:
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959:
949:
939:
931:
930:
917:
913:
908:
907:
904:Stinky tofu.
863:
853:
815:
809:
800:Culinary use
786:
777:osteoporosis
766:
746:fermentation
742:Qing dynasty
737:
735:
725:
722:
683:
654:
644:
637:), "dòurǔ" (
628:
622:
606:
595:
585:
567:
565:
524:
520:
516:
512:
508:
504:
500:
499:
445:Southern Min
387:Southern Min
339:Romanization
246:Romanization
225:Hanyu Pinyin
162:dauh fuh yúh
135:Romanization
100:Hanyu Pinyin
54:Chinese name
3281:Han dynasty
3132:Boca Burger
3071:Tocopherols
2863:Stinky tofu
2826:Other foods
2752:Doubanjiang
2591:Tahu goreng
2551:Dubu kimchi
2499:Soybean oil
2479:Soy protein
2454:Soy allergy
2439:Glycine max
2350:Lou fo tong
2192:Ingredients
2142:Sausage bun
2058:Roast goose
2000:Turnip cake
1965:Spring roll
1920:Coconut bar
1910:Cha siu bao
1900:Almond tofu
1751:Main dishes
1116:Stinky tofu
1110:Lufu (food)
1092:Food portal
972:stinky tofu
922:lemon juice
890:aged cheese
794:blue cheese
769:isoflavones
754:phytic acid
706:oxalic acid
688:, alcohol,
582:Han dynasty
513:tofu cheese
3255:Categories
2688:condiments
2686:Sauces and
2624:Soy yogurt
2611:Plant milk
2576:Mapo doufu
2459:Soy candle
2294:Spare ribs
2274:Saang mein
2117:Lo mai chi
1975:Swiss wing
1940:Lo mai gai
1905:Beef tripe
1612:(3): 636.
1539:2009-11-21
1431:2009-11-21
1352:: 109105.
1214:2009-11-21
1165:臺灣閩南語常用詞辭典
1123:References
1023:Mucor sufu
1012:inoculated
997:Production
926:lemon zest
848:). In the
714:phosphorus
702:riboflavin
609:Basil Hall
574:Li Shizhen
517:soy cheese
478:Vietnamese
141:teu fu nen
114:Wade–Giles
3115:Companies
3100:Cystatins
2908:Glycitein
2898:Genistein
2868:Tofu skin
2843:Soy flour
2696:Soy sauce
2647:Beanfeast
2581:Miso soup
2571:Kongnamul
2566:Kongguksu
2561:Hiyayakko
2517:Soy-based
2474:Soy paint
2304:Tofu skin
2284:Shahe fen
2264:Pig's ear
2234:Frog legs
2224:Fish ball
2199:Beef ball
1980:Taro cake
1685:Ethnology
1366:248802396
1321:cite book
1239:CRC Press
1193:台文/華文線頂辭典
977:sake lees
918:tsui-fang
896:Varieties
854:furu bing
818:condiment
789:mouthfeel
667:Nutrition
544:rice wine
533:preserved
529:condiment
120:tou-fu-ju
3142:Kikkoman
3088:Phytates
3053:(mix of
2987:(lectin)
2962:Glycinin
2942:(leaves)
2923:Daidzein
2913:Glycitin
2903:Genistin
2858:Soy pulp
2833:Mamenori
2747:Doenjang
2725:Teriyaki
2667:Tofurkey
2619:Soy milk
2531:Aburaage
2489:Diseases
2299:Suan cai
2269:Rapeseed
2254:Ong choy
2229:Fishcake
2183:XO sauce
2152:Tong sui
2127:Mooncake
2038:Char siu
2030:Siu laap
2020:Zhaliang
1945:Nian gao
1930:Jian dui
1638:33803607
1593:34401063
1414:: 19–20.
1078:See also
1047:Rhizopus
941:hóngfǔrǔ
914:hih-fang
866:micelles
850:Chaoshan
844:such as
826:porridge
750:vitamins
726:Monascus
698:thiamine
625:Mandarin
538:used in
287:fu6 jyu5
281:Jyutping
170:Jyutping
3177:Vitasoy
3172:Tofutti
3167:So Good
3152:Mr Bean
3076:Sterols
3061:Lunasin
2995:Enzymes
2976:lectins
2940:Daidzin
2853:Soy nut
2732:Yìn yóu
2705:Ganjang
2556:Edamame
2484:Soybean
2464:Soy ink
2447:General
2324:Zha cai
2319:Youmian
2314:Yi mein
2244:Kai-lan
2068:Siu yuk
2063:Siu mei
2048:Lou mei
2015:Youtiao
2010:Yau gok
1925:Har gow
1892:yum cha
1888:Dim sum
1808:Hot pot
1705:3773926
1629:8003083
1584:8358361
868:(using
822:hot pot
718:protein
710:calcium
629:dòufǔrǔ
562:History
452:Hokkien
420:Chinese
394:Hokkien
362:Chinese
304:Chinese
273:fuh yúh
193:Chinese
106:dòufurǔ
60:Chinese
3240:
3182:Yamasa
2918:Ononin
2803:Kinema
2798:Douchi
2788:Akhuni
2740:Pastes
2720:Tamari
2652:Tempeh
2546:Douhua
2541:Bai ye
2519:dishes
2333:Others
2309:Wonton
2214:Conpoy
2209:Chenpi
2107:Douhua
2084:pastry
1990:Tendon
1960:Shumai
1935:Jiaozi
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1783:Congee
1758:Bao yu
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834:congee
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690:esters
613:Ryukyu
578:Liu An
252:fu nen
3224:Yuasa
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3044:Other
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2928:Equol
2838:Oncom
2813:Nattō
2808:Tauco
2772:Tương
2729:Tsuyu
2710:Ponzu
2698:based
1701:JSTOR
1606:Foods
1362:S2CID
1178:2011.
1168:[
1062:brine
1044:, or
951:nánrǔ
944:, or
836:, or
830:gruel
643:) or
619:Names
596:haifu
345:zy vu
239:Hakka
128:Hakka
3217:and
3162:Silk
2972:PHAs
2757:Miso
2662:Tofu
1890:and
1669:ISBN
1634:PMID
1589:PMID
1514:ISBN
1478:ISBN
1453:2019
1387:ISBN
1327:link
1273:ISBN
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1144:lees
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991:miso
882:tofu
762:zinc
760:and
758:iron
736:The
655:lǔfǔ
645:fǔrǔ
591:蓬櫳夜話
536:tofu
525:sufu
486:chao
231:fǔrǔ
2435:Soy
1693:doi
1624:PMC
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1571:doi
1354:doi
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1057:).
1054:霉豆腐
936:紅腐乳
634:豆腐乳
623:In
604:).
523:or
455:POJ
397:POJ
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