Rinse the tofu, slice thinly, and fry until golden. Lightly fry the fresh yuba in oil as well.

Marinate the tofu and yuba with 1/3 packet of five-spice powder, 2 tablespoons soy sauce, 2 tablespoons vegetarian bouillon, 1 tablespoon black pepper, and some chopped leek. Mix well and let marinate for about 1 hour.

Heat a pan, add oil, and sauté the chopped leek. Add the marinated tofu and yuba, stir well, add a little water, reduce the heat, slice the vegetarian sausage and add it in. When everything is well absorbed, turn off the heat and transfer to a plate.

Add the oyster mushrooms and straw mushrooms to the same pan, stir-fry, add a little vegetarian bouillon, then pour in about 2 cups water (480 ml), add 2 tablespoons five-spice powder, 3 tablespoons soy sauce, and 1 tablespoon sugar. Bring to a boil, add chopped leek, then turn off the heat.

Fry the dried wonton wrappers until golden and crispy. About 4 hours before serving, soak sliced shallots and chili in a mixture of vinegar, sugar, and water (ratio 1:2:2) to serve with the Cao Lau, and prepare a small bowl of chili oil.

Separate the Cao Lau noodles and steam for about 5 minutes.

To serve, place the Cao Lau noodles in a bowl, add the toppings, pour in the broth, add the crispy wonton wrappers, drizzle with a little soy sauce, mix well, and serve with pickled shallots and chili oil.