Tuen
Tuen is a traditional Chinese culinary technique or ingredient that is primarily associated with the preparation of fermented or preserved foods. The term is often used in the context of local dishes and traditional preservation methods, especially in regions such as Guangdong, Hong Kong, and other parts of southern China. Tuen can refer to a specialized fermentation process that involves the use of rice, soy, or other carbohydrate-based substrates, which are inoculated with specific microorganisms to produce flavorful, aged, or preserved products.
In culinary practice, tuen is valued for its ability to enhance the depth of flavor in dishes,
The production of tuen is rooted in centuries-old techniques, passed down through generations, and reflects the
While tuen is less well-known outside of specific regional cuisines, it exemplifies the broader Chinese tradition