Yong tau foo (酿豆腐, "stuffed tofu") is a Hakka speciality that has spread across Southeast Asia in the diaspora communities of Singapore, Malaysia, and Indonesia, but the home version in Meizhou is closer to the original form: fresh tofu stuffed with a mixture of minced pork and fish, simmered in a clear broth, and served in a bowl with pickled mustard greens and chilli oil. The stuffing can also go into bitter melon, eggplant, capsicum, and other vegetables — a meal-within-a-meal approach that reflects the Hakka talent for stretching ingredients.
The Meizhou version tends to be simpler and more straightforward than the elaborate Southeast Asian adaptations: fewer options, cleaner broth, better tofu. Street-level restaurants near the market serve it from early morning through to early afternoon; it is primarily a breakfast and lunch dish.