Wangzhihe Fermented White Beancurd is a delicious and versatile condiment that has been enjoyed in China for centuries. It is made from soybeans that have been fermented in a brine of salt and spices. The fermentation process gives the beancurd a pungent, farmyard aroma and creamy texture.
Wangzhihe Fermented White Beancurd can be used in a variety of dishes. It is a popular garnish for stir-fries, soups, and salads. It can also be used in sauces, such as Peking duck sauce or sweet and sour sauce. Wangzhihe Fermented White Beancurd can also be eaten as a side dish.
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Water, Soybean 37.8%, Cooking Wine, Salt, Spices (Sulphites).
Allergy Advice: For allergens, see ingredients in Bold.
Best Before Date: Print on pack (DD/MM/YYYY)
Ready to cook, keep refrigerated after opening and consume soon.
Storage Condition: Keep away from direct sunlight and store in a cool dry place.
Product of China
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