Beijing Madoufu is a Beijing snack. Its main ingredients are tofu, minced meat, vegetable oil, and bean paste.

Ma tofu is a Beijing snack. After grinding mung beans with water, fermenting and filtering out the upper liquid bean juice, the flocculent mung bean residue remains. The cooking method is to add sheep tail oil (sheep tail is mainly fat), red pepper, green beans (or soybeans), and potherb mustard and stir-fry together. It has a slightly sour taste and is a home-cooked dish in old Beijing. This dish is often served in some old Beijing-style restaurants. Before cooking, the store will actively ask guests whether to use stronger-tasting mutton oil or lighter-tasting vegetable oil, such as soybean oil, peanut oil, rapeseed oil, etc.

Ma tofu has appeared in the Ming Dynasty. Because the mutton oil used has a strong smell, some people cannot accept it, but many people are fond of this mellow taste. After the fried tofu is cooked, bubbles will pop out and appear in a honeycomb shape. This has led to a Beijing proverb "fried tofu - dagudu". The raw material of Ma Tofu is mung beans, so it has a certain effect of clearing away heat and eliminating internal heat.