Bean Curd, Red Wet Preserved

These are cubes of reddish bean curd, fermented with salt, wine, and red rice. They are packed in jars or crocks and are labeled either “wet bean curd” or “red wet bean curd.” The cakes, which are not spicy despite their fiery color, are used as an ingredient in braising and barbecuing recipes for their taste—which is intense and assertive with salt and wine—and for their color. Once a container is opened, any unused cakes must be refrigerated. They will keep in their closed crock or jar for at least 6 months.