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Lao Doufu, the name is just different between regions, but the one in our home is braised with gypsum, and the taste is almost similar. The key is the sauce. The tofu curd eaten in Beijing is usually braised with black fungus, day lily, minced meat and eggs. Later, I heard from friends that they also add soy sauce and vinegar pickles. The main flavor in our hometown comes from sesame sauce. The fragrant sesame sauce is mixed with the sourness of vinegar and the spiciness of chili oil. It is poured on the white and tender tofu buns. One bowl is not enough for me, haha. When I first recommended it to my friends, they were full of doubts and said it was hard to imagine what it tasted like. After trying it, they agreed very much, so we shared it and we also tasted different flavors from different places.
