Bean Curd and Vegetable Rolls with Foie Gras Terrine

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

New Beijing Cuisine

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 dining as it is a versatile ingredient that works well with Chinese flavours.

Ingredients

    Method