I first tried this dish at the Li Family Cuisine restaurant (Li Jia Cai). It is a restaurant known for its imperial cuisine. Their version of mung bean curd is as traditional as the old hutong alleyways where I first tried it—a peppery, spicy paste made from the leftover lees from the production of fermented bean curd. While I love this dish, I thought it needed to have more texture and less spice. In my adaptation, I added lamb fat for a subtle, gamey note, and different beans for chewiness and crunch.