Dagan Yuba (Dried Tofu Skin)

Dagan Yuba

　　Dagan Yuba originated during the Ming Dynasty and is commonly known as "kuai zhu" (block bamboo). This product is smooth all over, with a golden-yellow color and a transparent, shiny base. It is pure with no impurities, has no roasted flavor, and tastes sweet, fragrant, tender, and refreshing. It can be used in meat or vegetarian dishes, stir-fried, sautéed, cold-mixed, or in soups. When eaten, it is deliciously fragrant and refreshing, offering distinct flavors in both meat and vegetarian versions.

　　Yuba, also called tofu skin or dried bean curd skin, is a highly popular traditional Han Chinese food and a common ingredient in Chinese communities. It has a rich bean fragrance and a unique texture not found in other soy products. Yuba features a yellowish-white color and an oily, glossy sheen. It is rich in protein and various nutrients. Soak it in water (cool in summer, warm in winter) for 3–5 hours to rehydrate.

　　As a high-protein food, yuba is widely loved by the public and is also known as bean tendon. The processing of yuba began in the Tang Dynasty and has a history of over 1,000 years. The quality of yuba is divided into three grades — the lighter the color, the higher the nutritional value. Yuba is rich in protein yet low in moisture content; it also contains nutrients similar to those in soybeans, such as soy protein, dietary fiber, and carbohydrates.