Travel Notes on the Difference between Beijing Tofu and Xi Tofu.

It's all tofu brain. Xi is different from Beijing.

Tofu brains are all the same, but the difference is the seasoning.

Xi people like to eat hot and sour food. Qishan vinegar and spicy oil were simply and rudely added to the bean curd brain. It's sour and spicy, and a few mouthfuls in a bowl will "smash". When I was a child, I had to eat tofu brain with a bowl of glutinous rice cake with 50 cents. Bitter and sweet, Mrs. May!

Beijing bean curd pays attention to pouring brine.

Halogen seeds are very troublesome to make.

Slice mutton and cut mushrooms. Don't pour the water for soaking mushrooms. Mix it with garlic paste, salt, water and water to make a sauce.

After the water is boiled, add mutton slices and mushroom slices, add salt, soy sauce and monosodium glutamate to boil, and finally pour in the freshly prepared sauce and stir well, and the halogen is ready. Put it in a thermos bucket, pour hot sesame oil, and pour a spoonful when eating tofu brain.

How does it taste? Anyway, I didn't like it at first. I thought it was a sticky bowl. What's delicious? But after a long time, it feels delicious and soft.

One side of the soil and water support one side of the people, and one kind of stomach in one place.

Don't reject foreign food, relax the taste, and the surprise is on the way.