Fried Bean Curd

This simple dish, of Chiu Chow origin, was eagerly adopted by Guangzhou. It is simplicity that becomes elegant. I first ate this preparation in a tiny restaurant in Kowloon City, a small enclave at the outside edge of Hong Kong where many Chiu Chow immigrants first settled. Bean curd is cooked twice, then served with a cool, unadorned dip of salt water, which is simultaneously basic and odd and a way that the Chiu Chow believe perfectly balances the heat imparted to your system by the fried