Huizhou Mao Tofu uses Huangshan native “June Yellow” soybeans and purified mountain spring water, and artificial fermentation by traditional techniques. The surface of the tofu grows with a layer of white hair, in which the vegetable protein is converted into various amino acids, or fried or roasted. When serving at the table, it is supplemented with condiments. Fresh and refreshing, fragrant and enticing, and appetizing, it is a rare dish.