Bean Curd ‘Cheese’, Red Fermented

Also known as southern ‘cheese’, this is bean curd fermented with salt, red rice and rice wine, with the result that it is brick-red in colour and very strong and cheesy in flavour. It is usually sold in cans or earthenware pots in 2.5–5 cm (1–2 in) square cakes and is used for flavouring pork, poultry and vegetarian dishes. The accompanying juices are also used.