豆瓣煎豆腐 Fried tofu with Pixian Doubanjiang (Chinese chili bean paste). The taste of tofu instantly enriched after coated with beaten egg then pan fried till golden so it’s a bit crispy on the outside but tender soft inside. The unique aroma of the fermented chili bean paste adds up layers of fragrance when being cooked, and it melts harmoniously into the natural flavor of tofu in your mouth.
Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!