Tofu flower, a famous traditional snack of Han nationality. Note that it is different from another northern snack "bean curd brain" and cannot be confused, just as pickled fish and boiled fish are two kinds of dishes. Tofu flower must be made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences, then pulping, filtering residue, boiling and cooling to 90℃. The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and left to stand for 5 to 15 minutes. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding. Tofu flower is a snack made of soybeans, and some will be made of peas, broad beans and other beans. Soak soybeans in water, grind and filter out soybean milk. If bittern or gypsum is added to soybean milk, it will condense into a very thin and soft solid.