Tofu Skin and Sweet Potato Noodles

Tofu skin and sweet potato noodles is a rustic Chinese dish that pairs chewy, translucent sweet potato starch noodles (fensi) with delicate sheets or strips of tofu skin (fuzhu). The combination is prized for its contrasting textures: the noodles offer a springy, almost gelatinous bite, while the tofu skin provides a tender, slightly firm layer that absorbs surrounding broths and sauces.

The dish is particularly associated with Ankang, a city in southern Shaanxi province, where it appears on the menu at River Fish Restaurant (无名鱼庄). Food vlogger Mark Wiens, who featured the venue, noted the dish’s ability to showcase local ingredients in a simple, satisfying preparation. A great version balances the neutral flavors of both main components with a robust sauce—often built from soy sauce, chili oil, garlic, and a touch of vinegar—and may include minced pork, scallions, or pickled vegetables for depth.

Regional variations exist across China: in Sichuan, the dish is typically doused in a fiery, numbing chili oil dressing; in Yunnan, it might incorporate wild mushrooms and a lighter, herbaceous broth. The Ankang interpretation, as served at River Fish Restaurant, leans toward a clean, savory profile that lets the tofu skin and noodles speak for themselves. The dish is commonly eaten as a cold appetizer or a light main course, and its popularity has grown among home cooks seeking a quick, texturally exciting meal.