A CLOSER LOOK
How to recognize it
A liquid ingredient; appearance alone cannot establish its composition or suitability for tofu making.
In the kitchen
Added during tofu production to form curds, rather than poured over the finished dish as a vinegar dressing.
The documented Xintian version uses mustard greens and Chinese cabbage. It is distinct from bottled vinegar, mineral tofu brine and fermented soy whey; makers’ formulations vary.
Ask about this ingredient
这道菜里有蔬菜发酵豆腐凝固液吗？
Does this dish contain Fermented vegetable tofu coagulant?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
