aeeble

The broth for the mala stinky tofu is simmered for hours with dried shrimp, shiitake mushrooms, pickled mustard greens, and minced pork, plus dozens of Chinese herbs. It’s deeply aromatic yet neither as greasy nor as harsh as the average mala base, giving each bowl a richer, more layered flavor. The duck blood is tender and thoroughly seasoned; the tofu’s tiny pores brim with soup that floods your mouth at the first bite—pure satisfaction.