“Born in South Korea, I travelled all the way back to China on the Eve of Chinese New Year of 1957 alone, bringing three jars of GaoLi Xian Cai. Similar to Kimchi, GaoLi Xian Cai takes less time to prepare and allows more adjustment for individual family. For my family, we prefer to add apples and dried shrimp. And GaoLi Xian Cai Tofu soup was the dish that I cooked everyday back in those days. Besides GaoLi Xian Cai and Tofu, what to add next depends on you."

This was the story my grandma told me when I learned my first dish from her, and this dish remains my favorite. I love to add whatever I want according to my preference of the day! And I am going to show you the procedure of this simple yet fantastic dish and my favorite combo!