That’s interesting. I wonder how Singapore compares to China for tofu?
My impression is that Singaporean food overlaps most with Southeastern (Fujian and Cantonese) Chinese cooking, but those two cuisines use fewer varieties than other regions of China. Granted, I’ve never been, so this could be very wrong! Does anyone have a better sense?
That’s interesting. I wonder how Singapore compares to China for tofu?
My impression is that Singaporean food overlaps most with Southeastern (Fujian and Cantonese) Chinese cooking, but those two cuisines use fewer varieties than other regions of China. Granted, I’ve never been, so this could be very wrong! Does anyone have a better sense?