‘Nam Yue’ or ‘Lam Yue’ in Cantonese is a name given to the red fermented beancurd used mainly in Chinese cooking. Usually sold in short glass bottles or beautifully crafted clay or porcelain urns. Perfect for cooking meat and vegetables alike.
Maybe those of you overseas may want to cart a few bottles back for a rainy day because it may sound weird with the ‘fermented‘ word but trust me, it’s actually taste pretty good, with a little saltiness infused with wine fragrant marinated into the meat, just braise it. That’s it! Perfect for a rainy day.