Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot ... boiled pork with mashed garlic, dry – fried carp, and ...

Stir the garlic and chillies into the fermented bean curd mixture. Dry the spare ribs with paper towels, then put them in a medium-sized bowl. Pour the marinade over the ribs and mix well.