Slice the bean curd into pieces about 8mm (⅜ in) thick and lay them on a cutting board. Lightly sprinkle salt over the bean curd, then turn the pieces over and sprinkle salt on the other side.

Popular dishes found in the north include fried bean curd with minced meats ... In the Han and pre-Han dynasties, most dishes were thick soups and uninspired boiled, deep – fried, or roasted ...