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| The new kaofu retains its natural colour and tastes like a virgin kiss from early spring season. |
IN a shining dark brown colour, the succulent and spongy kaofu, a special bean product, has long been popular in Shanghai. Kaofu's fame is closely linked to Gong De Lin, a famous local vegetarian restaurant opened in 1922 by Buddhist monks from Hangzhou, with fund raised from the Jian brothers of Nanyang Tobacco Co and a photo studio owner.
After many years buying kaofu from market the restaurant began to use their own recipe to make and cook kaofu.
Very soon, almost every vegan and non-abstainer alike in the city knew about this delicious dish - this is why people call this dish "Gong De Lin kaofu".
The traditional cooking method involves about eight different ingredients with the kaofu to create a rich, mixed mouthwatering flavour, a dark-brown shining colour and a test of succulence.
Today, there is a new recipe for kaofu. The concept of this is to give old kaofu a new life. The new dish tastes like a virgin kiss from the early spring season.
The kaofu with its fresh spring feeling retains its natural colour, accompanied by only "nine-miles relish". The garnish adds a golden green colour while releasing a wonderful aroma which can been sensed "nine-miles" away.
You don't have to be a vegan to love this new dish. After you have tried this once, you may want to make it yourself. It's simple and only takes 10 minutes. But you have to be like me and feel happy in the kitchen. You can find this delicious dish at Shanghai Yuan Yuan restaurant. (201 Xingguo Lu, Shanghai, Tel: 6433-9123).
J. P.
