Bean Curd and Vegetable Rolls with Foie Gras Terrine

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

In its most primitive form, this dish contained bean curd skin that was cut up, shredded and mixed with vegetables, like a salad. Then, in a sort of natural progression of cooking, chefs started to wrap up the vegetables with the skin, like a spring roll. When I was developing my Beijing food menu, I tasted this dish many times and was disappointed by its dryness, so I decided to add foie gras to the bean curd roll for moistness and flavour. Foie gras is increasingly popular in Chinese fine