The other day, I went to Evergreen Shanghai in midtown with a friend to grab some soup dumplings and such. Looking down their pretty uninspired standard lunch menu, I found #117, ribboned tofu with shredded pork and preserved vegetables. Out came a dish that looked like a fetuccini (the ribboned tofu), with some meat and greens. I had never encountered tofu this way, and I was quite amazed. The texture is chewier and springier, and slightly crunchier than pasta/noodles, and it matched perfectly with the preserved vegetables (probably daikon radish tops). My inclination is that many people would think of this dish as bland, but it was my latest food epiphany. Question is, is this form of tofu a shanghainese preparation or can I find it in other regional styles? And does anyone know other dishes that uses ribboned tofu, and other restaurants that serve it?