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Tofu skin roll is a common dish in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin.
[edit] Variety
There are a number of cooking style. The filling range anywhere from pork with vegetable, to fish or beef.
The fried version is known as (腐皮捲, fu pei gyun). The first character "fu" comes from tofu, though the more accurate ingredient description is that the skin is made from bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce.
[edit] Steamed
The bamboo steamed version is generally known as (鮮竹捲, sin jyut gyun). It is wrapped with dried tofu skin (腐竹, fu zhu). During the cooking process, the tofu skin is hydrated. It leaves the roll very soft and tender. This is the version most commonly served as a dim sum dish during yum cha sessions. The steamed tofu skin rolls often contain bamboo shoot.
[edit] See also
