For some reason, I’ve always associated dishes that use the smoky-flavored Cantonese black beans with cold weather.
You know, when the sky is dark and weather blustery, nothing beats the taste for me.
The sight of the freshly-cooked dish – along with the heat making what looks like a smoky trail when it hits cool air – is refreshing because I know my stomach will soon be full with scrumptious food, especially when it’s my mom’s black bean chicken tofu.
You’ve might have had a Cantonese black bean dish in the United States or in China, especially since this regional cuisine is served at top restaurants and hotels even outside the southern areas of Guangdong province and Hong Kong.
My mom says the dish uses what she describes in Cantonese as “wok mei.”
That means “that diners can taste the balance of the ingredients in the mouth after eating,” she says.