Yufu is a specialty that originates from Shunde in Guangdong province. First, fresh fish is pounded until it reaches a starchy consistency. Then it is mixed with salt, pepper and cornstarch before being combined with egg white that has been beaten into a meringue-like texture. The fish paste is moulded into an oval shape before being deep-fried in oil.
The source of the name yufu (yu meaning fish) is that the Shunde delicacy is soft like tofu, and unlike more traditional fish balls.
Why is it famous?
While Guangdong cuisine is often minimalist in terms of flavouring and preparation, food from Shunde is known for its more liberal use of ingredients including sun dried tangerine peel as well as dates, resulting in simple but powerful flavours, says China Daily.
Last year, Shunde became one of UNESCO’s gourmet capitals (the second city to get the title in China after Chengdu in Sichuan province).
Where to eat it?
Check out the most famous seafood restaurant in Shunde, which serves a fish soup made of yufu and Chinese luffa: Feng Chu Shunde Kitchen, 88 Jinlong Road, Daliang District, Shunde, Foshan. Telephone: (86) 757-2221-9595.
Alternatively, Hong Kong’s Tsui Wah restaurant chain offers a fast-food version of the dish served with rice noodles in fish soup. Go to http://www.tsuiwah.com/ for the chain’s locations in Hong Kong and mainland China.
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