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soft tofu - dou nao - doufu hua

Susan Marme | Aug 10, 1999 10:32 PM

A northern Chinese specialty I still crave (having
satisfied my sichuan pickled vegetable jones at the
Great Sichuan on Bowery and that on 9th) is a dish
made with fresh tofu, served hot, with hot oil,
pickled veg, dried shrimp sometmes, etc., called
variously dou nao (literally bean brains) or doufu hua
(flower tofu), eaten for breakfast or as a snack. Is
it available in NY? Forget the version at the Shanghai
place on Walker St. in Chinatown, which is quite vile.

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