Red Fermented Bean Curd Chicken Wings: A Cantonese Classic

Red fermented bean curd, also known as 南乳 or Nam Yue, is one of those classic Cantonese ingredients that instantly adds depth to a dish. It starts as tofu that has been fermented and preserved with salt, rice wine and seasonings, creating a smooth, creamy paste with a deep red colour and a rich savoury aroma.

Its flavour is bold but balanced: salty, slightly sweet, gently wine-like and full of umami. That makes it especially good for marinating chicken, pork and other meats, where it adds both fragrance and a distinctive Cantonese-style finish.

In this recipe, we’re using it to make chicken wings that are crisp on the outside, juicy inside and packed with savoury flavour. If you’ve never cooked with red fermented bean curd before, this is a great place to start.