Rose Fermented Tofu (Mei Gui Fu Ru)
バラの花びらが舞う！北京特産の「甘くて高貴な」発酵豆腐
Description
The highest premium variation of Red Fu Ru, produced by historic Beijing brands like 'Wang Zhihe'. The brine is blended with 'Tang Mei Gui' (candied rose petals). Much sweeter than regular Red Fu Ru, emitting a faint, noble rose aroma. A specialty loved by Beijingers.
Classification: Hardcore, Condiment, Fermented Tofu, Fermented Food, Rose, Beijing Specialty, Sweet
Shops selling Rose Fermented Tofu (Mei Gui Fu Ru)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans(Tofu)
- Red yeast rice
- Tang Mei Gui(Candied rose petals)
- Baijiu
- Salt
- Spices
Instructions
- [Typical Uses]
- Mild and sweet; eat over porridge or spread like butter on Mantou (steamed buns).
- Mash into Beijing mutton shabu-shabu sesame dip as a sweet, aromatic accent.
- Secret ingredient in pork stews.
Learn more Substitutes, pairings, tips
Key spices
Behind the red yeast depth hides a sweet、pastry-like rose aroma
Substitutes at Japanese supermarkets
Mix Red Fu Ru with a dash of honey to add sweetness
Pairing
Mantou (Steamed bun) / Shabu-shabu Dip
Trivia
A flagship product of Beijing's 'Wang Zhihe', founded in 1669 (Qing Dynasty). Combining a salty preserve with 'candied roses' is an elegant, graceful idea unique to the imperial capital.
Eating tips & etiquette
Looks like regular Red Fu Ru (bright red block), but close inspection of the liquid reveals rose petal fragments. Even those who dislike salty Fu Ru often find this 'sweet-salty and delicious'.
Allergen
Soybeans