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Jidou liangfen (Chinese: 鸡豆凉粉; pinyin: jīdòu liángfěn) is a traditional dish in the Yunnan cuisine of China, made from chickpeas. It is gelatinous in texture and greenish-gray in color, and served in blocks, either cold, fried, or boiled. The dish is particularly popular among the Naxi people, in the region of Lijiang. It is similar to Burmese tofu, which is often served in ways that are similar to jidou liangfen and mainstream mung bean liangfen.
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