• Yong tau foo also refers to other ingredients that can be stuffed with meat, including tau pok , eggplant and bell peppers. In the Hakka dialect, the verb “酿” means “to fill with stuffing”.
•  Yong tau foo in Singapore also consists of fish balls, pork balls, pork skin, cuttlefish, water spinach (kang kong), bee hoon and noodles. It is usually eaten with sweet sauce or chilli sauce.
• Yong tau foo is a well-known Hakka dish, and is a must-have during Chinese New Year as well as during other festive events.
• It is believed that Hakka yong tau foo originated from dumplings made by the people who lived in the Central Plains in northern China. As they migrated south, there was a lack of flour as wheat was not commonly grown in the south. Therefore, meat was stuffed into tofu instead of dumpling skins, which became the unique dish known as yong tau foo.
• Another belief folklore, which features a pair of sworn brothers from the towns of Wuhua and Xingning. One day, when ordering food, one brother wanted pork while the other wanted tofu. As a result, the boss came up with the idea of stuffing meat into tofu to make yong tau foo, so that both brothers were able to enjoy meat and tofu.

The yong tau foo that is often eaten in hawker centres can be considered a simplified version. I heard that authentic Hakka yong tau foo is made with a mixture of minced pork and fish paste. It is then fried before being simmered in soya bean soup. (Lianhe Wanbao，27/2/2018)