Fushun tofu pudding is a local specialty snack in Sichuan, and its main ingredient is high-quality soybeans. Its taste is moist, crisp and fragrant. Fushun Tofu Bean Blossom is a kind of food that has been simply processed among bean products such as tender tofu bean curd (dialect: water tofu bean curd, grey steamed bread), tofu bean curd dipped in water, rice, etc., and occupies a place in Chinese food culture. When dipping in water, set the plate, scoop soy sauce first, then add sea pepper and pour cooked oil. The way to eat tofu pudding is also exquisite: first put tofu pudding into a spoon or rice bowl, then dip it in some water with chopsticks, then swallow it with rice, and then take a sip of cellar water. In this way, you can lose your soul and have a long aftertaste.

Tofu is the safest! Tofu is dry and hard, tofu brain is thin, tofu skin is thin, soybean milk is useless, and stinky tofu stinks! Don't lose! , ha ha ha. . . Since making tofu is a sure way to make money, I'll play with it, hehe:) It's mainly about beating soybeans with excellent seeds and no impurities into soybean milk, boiling and filtering, consuming the bean dregs, leaving the soybean milk, then boiling it in a pot and putting it into our stick, which is what you call death, that is, mixing water and sugar and slowly putting it into soybean milk.

Fushun tofu is a famous dish in our hometown. Since I came to school in Chengdu, the tofu brain in my memory has become an indelible delicacy. Looking for this taste everywhere in Chengdu, I don't know, many people can't make the delicious taste of Fushun bean curd with the signboard of Fushun bean curd! Since the baby grandma came to Chengdu, we have eaten authentic Fushun tofu pudding!

There is not much else, and I don't fully understand it. Let me tell you a trick. Some people think that Ziba sea pepper is not easy to pound. It's actually quite simple. Steam the pepper in a steamer for ten minutes, then pour it into the nest and pound it for minutes. Many people attribute the founder of tofu to Liu An, the king of Huainan in the Han Dynasty. Emperor Wendi of Sui Dynasty said in the article "The Origin and Development of Tofu in China" that there is no evidence. Legends about Liu An and tofu can be found everywhere on the Internet. It is said that Liu An added salt to his mother's soybean milk in order to make it more delicious, and found that it turned into tofu.