Chinese Zheng Feng Beancurd Knots 200g | For Hot Pot & Braising (BBD: Jan 2028)

🥢 Savoury soybean flavour with a sauce-soaking texture. Knotted beancurd skin adds layers of texture to braises, noodle soups and hot pots after soaking and cooking.

🧾 Product Details

A 200g pack of dried beancurd knots made with soybeans and water. The knotted shape works well in Chinese braises, soups and hot pots, absorbing broth and sauce as it cooks.

🥘 Preparation

Rinse and soak in clean water until softened throughout. Drain, then add to soup, a braise or hot pot and cook thoroughly. Soaking and cooking times vary with thickness and recipe; follow the actual pack instructions.

🧾 Ingredients

Soybeans (90%), water.

⚠️ Allergens

Contains soya. Check the actual packaging for other allergen and cross-contact information.

📦 Product Information

Net weight: 200g
Country of origin: China
Format: Dried beancurd knots

📦 Storage

Store in a cool, dry place away from direct sunlight and moisture. Reseal after opening and use dry utensils.

🍽️ Serving Suggestions

Add to fermented bean curd vegetable braises, cook with shiitake mushrooms, or serve in hot pots and vegetable noodle soups.

🧠 FAQ

Q: Are they ready to eat?
A: No. Soak and cook thoroughly before eating.

Q: How are they different from beancurd sticks?
A: These are tied into knots for a layered texture.

Q: Can I use them in hot pot?
A: Yes. Soak first, then cook thoroughly in the broth.