Chao madoufu is a colorful dish with alternating shades of grey, white, red and green. Its tastes are hot and sour and is fragrant with a fluffy texture. The base for this snack is a kind of tofu made from mung bean. The most original version is the one stir-fried in mutton fat, but today it also comes stir-fried in rapeseed oil. Most important aspect to bear I mind when stir-frying, is to reduce the water content and create a sticky substance.

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