Question: Dougan is a variety of what component of Asian cuisine?

full_context: Document 1: Tugou: Tugou (土狗, pinyin: "tǔ gǒu"), literally means Native Dog in Mandarin Chinese, is the general name for several dog breeds originated from China and still abundantly exists across the country today. Tugou includes the most popular Chinese dog breed - the Chinese Field Dog (, pinyin: "zhōng huá tián yuán quǎn"), Chinese Chongqing Dog, Xiasi Dog, and several other native dog breeds distributed across China. They are roughly 45–50 cm tall at the shoulder.
Document 2: Sweet bean sauce: Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste (: "tiánmiànjiàng "or" tiánjiàng"Korean: 춘장 romaja: "chunjang" ), is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and "jajangmyeon" are two popular dishes that feature the sauce.
Document 3: Ox-tongue pastry: Ox-tongue pastry () or horse-ear pastry (), also referred to as Chinese Doughnut, is a Chinese pastry that is popular in south China in the provinces of Canton and Fujian. It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. The pastry texture is chewy, with a soft interior and a crunchy crust. Ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk. The pastry is made in a similar way as Youtiao, however, sugar is added to the flour.
Document 4: Bean sprout: Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine, made from sprouting beans.
Document 5: Bagoong terong: Bagoong Terong or bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong Monamon, and contains fragments of the salted and fermented fish ; they are similar in flavor. The odor is distinct and unique. Those who are unfamiliar with this condiment may find the smell repulsive. Bagoong is an essential ingredient in many curries and sauces. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known in the Philippines as "patis", it is distinguished as the clear refined layer floating on the thicker bagoong. Patis and bagoong can be interchanged in recipes, depending on personal taste and preference.
Document 6: Dougan: Dougan (Chinese: 豆干/豆乾 "dòugān") is a firm variety of tofu (Chinese: 豆腐 "dòufu") which is popular in China. It differs from regular tofu in that it is firm whereas tofu is soft.
Document 7: Youtiao: Youtiao, also known as the Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, "youtiao" are lightly salted and made so they can be torn lengthwise in two. "Youtiao" are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.
Document 8: Bhutanese cuisine: Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. "Zow shungo" is a rice dish mixed with leftover vegetables. "Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice. Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces. "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
Document 9: Douchi: Douchi (), or Tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.
Document 10: Yong Peng bread: Yong Peng bread, or also known as Hock Chew style bread, is a type of bread baked by the Chinese people of Yong Peng. It is a type of traditional bread, in round shape, baked with yeasts, and comes in 2 varieties. The plain sweetened version is the mainstream type, while the sesame type is the other type. This bread is very unusual because it is still being baked and produced using traditional methods. Often wrapped in thin plastic and newspaper, it does not have any labels, nor any nutritional and calorie contents. It can be kept for a very long timely by storing it in a freezer.
Document 11: Burmese tofu: Burmese tofu (Burmese: တိုဖူး ; ] or [tòhú] ) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as "besan" flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are pureed in a food processor with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a salad or deep fried. It may also be sliced and dried to make crackers for deep frying. Despite the name, Burmese tofu is unrelated to Chinese tofu, which is made from soy milk with added coagulants.
Document 12: Tofu (web series): Tofu is a 2015 British online documentary series created by Russell T Davies and presented by journalist and YouTube host Benjamin Cook, available on 4oD, Channel 4's video-on-demand service. The sister series to Channel 4's "Cucumber" and E4's "Banana", "Tofu" is a documentary series that focuses on a range of sex attitudes in the twenty-first century from the viewpoint of everyday people. Like "Cucumber" and "Banana", the name of the series refers to the same urological scale of hardness of the male erection which starts at "tofu", goes through "peeled banana" and ends at "cucumber" from a European study that inspired Davies.
Document 13: Tofu: Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian, Southeast Asian and West African cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Document 14: Chatang: Chatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.
Document 15: Takuan: Takuan (Japanese: 沢庵 , also spelled takuwan) or takuan-zuke (沢庵漬け ), known as danmuji (단무지 ) in Korean cuisine context, is pickled daikon radish. It is a popular traditional Japanese food. Takuan is often served alongside other types of "tsukemono" in traditional Japanese cuisine. It is also enjoyed at the end of meals as it is thought to aid digestion.
ground_truth: tofu