Braised Beancurd (鹵豆腐乾/卤豆腐干)
Lunch inside Terminal 2 of Taoyuan International Airport.
This came as a side dish to accompany the Stir-Fried Hsinchu Rice Vermicelli.
The Taiwanese have a love affair with soysauce braising. Dense beancurd cubes lend itself well for long hours braising as its sturdiness ensures that it holds its shape while absorbing the character of the stew. They are then usually served cold as an appetiser or a side dish.
Unfortunately, this version was not up to scratch. The flavour has not permeated deeply into the beancurd cubes, despite the rich colour. They were also not flavourful; seemingly the chef had not used enough salt or soysauce.
Braised Beancurd (鹵豆腐乾/卤豆腐干)
Lunch inside Terminal 2 of Taoyuan International Airport.
This came as a side dish to accompany the Stir-Fried Hsinchu Rice Vermicelli.
The Taiwanese have a love affair with soysauce braising. Dense beancurd cubes lend itself well for long hours braising as its sturdiness ensures that it holds its shape while absorbing the character of the stew. They are then usually served cold as an appetiser or a side dish.
Unfortunately, this version was not up to scratch. The flavour has not permeated deeply into the beancurd cubes, despite the rich colour. They were also not flavourful; seemingly the chef had not used enough salt or soysauce.