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Yuyuan is a common cooking ingredient in Chinese cuisine, particularly in Sichuanese dishes. It is a form of tofu skin made from soy milk.

Yuyuan is low in calories and high in protein, making it a suitable choice for vegetarians and health-conscious diners.

Yuyuan is versatile and can be used in stir-fries, soups, braised dishes and hot pot.

No, yuyuan is gluten-free since it is made solely from soy milk.

Yuyuan is typically not eaten raw. It is almost always cooked to soften texture and absorb flavors from the dish it is used in.

Yes, yuyuan can be frozen to extend its shelf life, but it may alter the texture slightly.

Yuyuan is relatively low in carbohydrates. Most of its calories come from proteins.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yuyuan has a very neutral flavor, very similar to tofu. It absorbs flavors of ingredients it's cooked with.

Yuyuan is made by skimming the creamy layer that forms on top of heated soy milk. This layer is then dried and collected, creating Yuyuan.

Yuyuan should be stored in a cool, dry place. Once opened, it should be refrigerated and consumed within a few days.

Yuyuan is a form of tofu skin, but it differs in preparation techniques and texture from other types of tofu skin.

Yes, yuyuan is a vegan ingredient as it is made from soy milk.

To rehydrate yuyuan, soak it in warm water for about 15-20 minutes until it becomes soft.

Making yuyuan at home is a complex process and requires special equipment, so it's usually purchased ready-made.

No, yuyuan doesn't need to be boiled before cooking, but it should be rehydrated in warm water if dried.