Imperial Mock Duck (Su Ya / 素鸭)
Chinese Buddhist culinary tradition — imperial vegan banquets
Classic Chinese Buddhist and imperial 'mock duck' made from sheets of dried tofu skin (yuba/fu zhu) layered, rolled, and braised in soy-spice master stock to create an impressively convincing facsimile of braised duck. The layered tofu skin creates a genuinely duck-like texture when pressed and braised. A signature of high-end Buddhist monastery cuisine and imperial court vegetarian banquets.
Deeply savoury soy-five-spice-star anise braise; texturally impressive for a plant-based preparation; the layered texture is genuinely different from ordinary tofu
{"Dry tofu skin (fu zhu sheets) soaked until pliable but not torn","Brush each layer with soy sauce and five-spice mixture; layer 6–8 sheets","Roll tightly into a log; tie with kitchen twine at intervals; braise in lo shui (master stock) 45–60 min","Slice cross-section to reveal layered internal structure; serve with braising liquid reduced to glaze"}
{"The braising liquid can be vegan master stock (sans the usual pork/chicken) using kombu, mushrooms, and fermented bean products","Pressed harder before braising using a weighted board creates denser, more convincing texture","Slice thin (3–4mm) for the most convincing 'duck' appearance — the layers show beautifully in cross-section"}
{"Over-soaking tofu skin until it tears — should be pliable but intact","Rolling too loosely — the compressed layers create the meat-like texture; loose rolls fall apart when sliced","Under-braising — needs full 45 minutes for the layers to press and meld"}
All Under Heaven — Carolyn Phillips
Common Questions
Why does Imperial Mock Duck (Su Ya / 素鸭) taste the way it does?
Deeply savoury soy-five-spice-star anise braise; texturally impressive for a plant-based preparation; the layered texture is genuinely different from ordinary tofu
What are common mistakes when making Imperial Mock Duck (Su Ya / 素鸭)?
{"Over-soaking tofu skin until it tears — should be pliable but intact","Rolling too loosely — the compressed layers create the meat-like texture; loose rolls fall apart when sliced","Under-braising — needs full 45 minutes for the layers to press and meld"}
What dishes are similar to Imperial Mock Duck (Su Ya / 素鸭)?
Japanese yuba preparations, Western seitan duck (similar goal, different technique), Chinese tofurky-style festival preparations