Abstract: In this paper the technology of processing beau curd (don fu) from oil meal was studied. The complexing of thickening agents with various ingredients affected the quality of foe beau curd undertest. The tested results showed that the beau curd quality could be improved by some thickening agents to keep up or to be tastea even better than foe quality of beau curd. Made of pure soy beans.

Key words: Beau cake Beau curd Technology Quality