Either white or red pickled bean curd will be an instant marinade for meat, and anyone familiar with the stir-fried water morning glory shoots or kangkong so popular in South China would remember the taste.

Chefs are always looking for new ways to use these as seasoning. But, best of all, just a little cube placed on a saucer and sprinkled with a dash of sugar or sesame oil is enough to make a meal. You cannot get better than that.

Here are some very standard fermented bean curd recipes for you to try. You can find these little gems on most supermarket shelves, but depending on where in China you are, you may have to look for either jiangdoufu, nanru or furu.

paulined@chinadaily.com.cn