Wangzhihe, or WZH, are one of China's leading producers of beancurd products. WZH's Preserved Rose Beancurd is used widely in Chinese marinades and sauces. It imparts a deep scarlet red in dishes like Chinese BBQ pork char siu, and its colour and flavours excel in light braises. Rose beancurd, or \rose essence fermented tofu\, is very similar to preserved red beancurd. It is made and used in the same way, and has the same deep red colour, yet has a more delicate flavour with light floral notes arising from the rose essence. It is far milder than white fermented tofu or traditional beancurd. WZH's Preserved Rose Beancurd is fermented in a brine made from rice wine, salt water, and monascus red rice, with a deep red yeast fuelling the process and bringing out the beancurd's vibrant colour. Over time, the breakdown of proteins softens the beancurd and brings out intense umami flavours. Its pungent taste makes it excellent for stir-fries and braised vegetable dishes.
\n\n| Key | Value | Percentage |
|---|---|---|
| sugar | 7.0g | 23% |
| saturated | 0.0g | 0% |
| salt | 8.75g | 146% |
| protein | 9.0g | 18% |
| fat | 9.0g | 36% |
| energy | 140.92 kcal | 6% |
Water,Soybean(30%), Cooking Wine, Salt, Sugar,Wheat(Gluten) Flour, Sweetened Rose (Sugar, Rose) (4%), Red Yeast, Acidity Regulator (E511), Spices (Sulphites).
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