Uncongealed tofu (豆腐脑) is a famous traditional dish in China. It is a highly nutritious food made from soybean protein, often sold in the morning, and is commonly combined with tofu flower and douhua. The taste varies by region; people in northern China tend to prefer savory flavors, while those in southern China favor sweet tastes. In some regions, such as Sichuan, there is also a preference for sour and spicy flavors.
