Iceberg Tofu

Iceberg Tofu

　　Iceberg Tofu

　　Iceberg Tofu is one of the signature dishes at Dakai Hotel and is almost a must-order for every diner. Since its creation in 1998, Iceberg Tofu has won gold awards multiple times at various international food festivals and cooking competitions. In 2002, it was even honored as a “China Famous Dish” by China's Ministry of Commerce, and it received high praise from the food critic Mr. Chua Lam after he tried it.

　　Many people wonder why Iceberg Tofu is more tender and silky than regular tofu. In addition to using carefully selected soybeans, its creator—Chef Lin Hanhua from Suiyuanxuan at Dakai Hotel—revealed the secret recipe: it does not include gypsum, which is typically essential for making tofu. Without the astringency brought by gypsum, Iceberg Tofu becomes even more delicate and smooth.