Green Egg Bean Curd

Not only is this Shanghai dish, which is much sought after in the summer, easy to make, but it can also be prepared in advance, so that it is an ideal first course. The creamy yolks and the jellylike brownish whites of the preserved duck eggs complement the texture of the bean curd while the dried shrimps and preserved Sichuan vegetables quicken one’s taste buds from one mouthful to the next. The crux of the recipe is in the right proportion of the ancillary ingredients, which I have worked