page_title: Chinese cuisine
section_title: Soybean products
hierarchical_section_title: Chinese cuisine / Soybean products
caption_attribution_description: English: Stired-fried Razor Clams with Black Beans and Pepper
context_page_description: Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Overseas Chinese who have settled in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
  The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
context_section_description: Tofu is made of soybeans and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste. Other products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in Chinese cooking.
  There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, and fried tofu.
  Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice. Soft stinky tofu are usually used as a spread on steamed buns.
  Doufuru is another type of fermented tofu that has a salty taste. Doufuru can be pickled together with soy beans, red yeast rice or chili to create different color and flavor. This is more of a pickled type of tofu and is not as strongly scented as stinky tofu.  Doufuru has the consistency of slightly soft blue cheese, and a taste similar to Japanese miso paste, but less salty. Doufuru can be used as a spread on steamed buns, or paired with rice congee.
caption: Stir-fried razor shell with douchi (fermented black soybeans) in Jiaodong style.
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