It is amazing how many different kinds of toufoo we can eat in China.
In Fuzhou, there is a special one which is dark in colour. Very tasty and nice, especially as a condiment to plain porridge.
I had some of it and quite liked it. Because as an Overseas Chinese, and Malaysian, we only get the plain toufu gang, with tumeric for colouring.
Some one said that black beans are used to make this toufu. So it is not as frightening to think that it is made from blood.
A Fuzhou, Fujian experience.