Fermented bean curd

Fermented bean curd
Fermented tofu
Chinese name
Chinese	豆腐乳
Literal meaning	bean curd cream
Transcriptions Standard Mandarin Hanyu Pinyin dòufurǔ Wade–Giles tou4-fu0-ju3 Hakka Romanization teu fu nen Yue: Cantonese Yale Romanization dauh fuh yúh Jyutping dau6 fu6 jyu5
Alternative Chinese name
Chinese	腐乳
Transcriptions Standard Mandarin Hanyu Pinyin fǔrǔ Hakka Romanization fu nen Yue: Cantonese Yale Romanization fuh yúh Jyutping fu6 jyu5
Second alternative Chinese name
Chinese	乳腐
Transcriptions Wu Romanization zy vu
Third alternative Chinese name
Chinese	豆乳
Transcriptions Southern Min Hokkien POJ tāu-jú/tāu-lú
Fourth alternative Chinese name
Chinese	豆鹹
Transcriptions Southern Min Hokkien POJ tāu-kiâm[1] / tāu-tāⁿ[2]
Vietnamese name
Vietnamese	chao

Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.^[3]