Hairy Tofu 毛豆腐

Mao tofu, also known as moldy tofu, is a traditional dish from the Huizhou region (now Huangshan City, Anhui Province) in China. It is a type of fermented (or brined) tofu with a layer of white fuzz on the surface. The main preparation method involves frying it in oil and then stewing it with ingredients such as scallions, ginger, sugar, salt, meat broth, and soy sauce.
In the past, many people enjoyed eating it with alcohol, earning it the nickname "vegetarian ham." It contains various amino acids, fatty acids, and vitamins, and has a rich aroma. However, it is high in salt and should not be consumed in excess. It is also not recommended for people with hypertension, cardiovascular disease, gout, kidney disease, or peptic ulcers.
毛豆腐也稱為霉豆腐，是徽州地區（今安徽省黃山市一帶）的傳統名菜，是一種表面長有寸許白色茸毛的黴製品（或鹵製品），主要做法是用油煎後，佐以蔥、薑、糖、鹽及肉清湯、醬油等燴燒而成。
過去不少人家以此佐酒小酌，故又有“素火腿”之稱。它含有多種氨基酸、脂肪酸和多種維生素，雖香氣濃郁，但含鹽量偏高，不宜多食，是高血壓、心血管病、痛風、腎病患者及消化道潰瘍患者慎食。
毛豆腐的英文名稱是“hairy tofu”或者“fuzzy tofu”，直譯過來就是“長毛的豆腐”。這個名稱準確地描述了毛豆腐的外觀特徵，即豆腐表面覆蓋著一層細密的白色菌絲，看起來像是長了一層絨毛。