Snack · Curdled dairy

Naidoufu (Milk Tofu)

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

Despite the name, it has nothing to do with soybeans — made entirely from heated, strained fermented milk.

Skimmed milk is fermented, heated, and strained until it forms a dense, tangy, firm block, sliced and eaten plain, dipped in sugar, or fried with caramel.

Why it's made this way: Inner Mongolia's herding economy and dairy-rich diet made preserving surplus milk in a firm, portable form a practical necessity.