Tong Ho 茼蒿 stir fry with fermented bean curd 腐乳
Garland Chrysanthemum, Tong Ho (茼蒿) or Shungiku stir fry with garlic and fermented bean curd (腐乳) is one of those dishes that have sort of disappeared through the years. I am not sure why but I hardly see anyone eating, cooking or ordering it cooked this way anymore. Luckily I remember this dish well and … Continue reading Tong Ho 茼蒿 stir fry with fermented bean curd 腐乳