These golden, crispy fried bean curd rolls are a pantry staple designed to soak up rich broths. Whether you are enjoying a weekend hot pot with housemates or a quick bowl of noodle soup after work, these rolls become soft and flavourful, adding a satisfying texture to your meal.

• Porous Structure: The deep-fried process creates a sponge-like interior that quickly absorbs the essence of hot pot bases or soup stocks for a juicy bite.
• Cooking Resistant: Unlike fresh bean curd, these fried rolls hold their shape well in boiling soup without falling apart.
• Versatile Ingredient: A must-have for hot pot, and also perfect for braised dishes, cold salads, or as a topping for Luosifen and hot and sour noodles.

Preparation: No long soaking required. Add directly to hot pot or soup and wait until softened. For cold salads or braising, soak in warm water until the core is soft.

Storage: Store in a cool, dry place. Keep sealed to maintain crispness and consume soon after opening.