Jams & Preserves
Fermented Bean Curd (Furu)
腐乳
China
Bean curd fermented into salty soft cubes — red with yeast rice or white and pungent — eaten in smears over plain congee or stir-fried with greens.
Original eatfuls sticker artwork
What it is
A closer look at Fermented Bean Curd (Furu).
Bean curd fermented into salty soft cubes — red with yeast rice or white and pungent — eaten in smears over plain congee or stir-fried with greens.
What to look for
Know it when you find it.
Red nan ru tastes salty-sweet with wine depth; white ru is sharper and funkier. Buy jarred, refrigerate after opening, smear thinly.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fermented Bean Curd (Furu).
China
Country-wide tradition
Names around the table
One food, more than one name.
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