There are a number of cooking styles. Fillings include pork, vegetables, fish, and beef.
Fried The fried version is known as (腐皮卷, fu pei gyun). The first character "fu" comes from
tofu, though a more accurate description is that the skin is made from the ingredient
bean curd. Some
Cantonese restaurants serve the fried crispy version at night, often with
mayonnaise as dipping sauce. Another name is the (豆腐卷, tofu gyun).
Steamed The bamboo steamed version is generally known as (鮮竹卷, sin zuk gyun). It is wrapped with
dried tofu skin (腐竹, fǔ zhú). During the cooking process, the tofu skin is
hydrated. It makes the roll very soft and tender. This is the version most commonly served as a
dim sum dish during
yum cha sessions. The steamed tofu skin rolls often contain
bamboo shoots. ==See also==