"Finely cubed dry tofu is also sometimes used in zhajiangmian’s sauce. This is the version served at the New York City Taiwanese restaurant Ho Foods, whose owner Rich Ho describes his spin on the dish as “classic mom-style zha jiang noodles” (“mian” means wheat or wheat-based noodles). In addition to cucumber, Ho’s zhajiangmian is garnished with slivered tamagoyaki, or rolled egg, a choice that reflects the dish’s seemingly endless possibilities." - Cathy Erway