Bean Curd Skin Soup

Fuzhu Tang

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

  • About

Bean curd skin was a relative luxury in the Szechwanese countryside. It couldn’t be produced at home, and its unusual texture lifted it out of the ordinary class of foods. Like most texture foods, bean curd skin has little flavor of its own, and was used by Mrs. Chiang’s mother in delicate dishes like this soup, where its interesting resilience could best be appreciated. The soup itself is delightful, its subtle flavor and extraordinary texture accentuated by the slight piq

Method