There is no special training institution, but you can ask the surrounding Hakka aunts. A lot of people will. Soak the soybeans for more than 4 hours, then paste them (now they are usually sold online by machines), then boil them, and put gypsum powder (gypsum powder has solidification effect and is also sold online). Note: this is a technical job, which is directly related to the quality of tofu, such as hardness. As the Hakka saying goes, no one dares to be the host when grinding bean curd and steaming wine. That is to say, this link is not easy to grasp). Put the gauze into the tofu grid, pour in the soybean milk, wrap it in cloth, and press it into pieces with stones. Leave it overnight and you can eat it the next day.