Is fermented bean curd delicious?

Tofu curd is usually divided into three categories: green, red and white. The fermented bean curd in Jiangsu and Zhejiang is famous for its soft and delicate taste, delicious taste and slightly sweet taste, and is well known in Shaoxing, Ningbo and other places. Sichuan fermented bean curd is rich in Sichuan flavor and is known for its spicy, crispy and tender texture. The white bean curd is also very unique.

Tofu fermented by mold makes the protein digestion and absorption rate higher and the vitamin content higher. Eating some regularly is good for your health.

1. Guangdong Guanghe fermented bean curd

Guangdong’s famous Guanghe fermented bean curd is a traditional famous dish in Guangdong. It has appeared in the Qing Dynasty and can be regarded as a century-old brand. Carefully fermented strains with no preservatives for an extra smooth flavor. The mellow aroma is tempting, if you are tired of eating those big fish and meat. Why not add a piece of fermented bean curd to whet your appetite? The taste of fermented fermented bean curd on your tongue will increase your appetite. Exported overseas, it is very popular. There are even some foreigners who are so addicted to this fragrance that they travel thousands of miles to buy it back to their own country, hoping to give it to their relatives to have a taste.

2. Beijing Wangzhihe Bean Curd

Wangzhihe is a Chinese brand with a long history, founded in the eighth year of Emperor Kangxi of the Qing Dynasty. The product has five major advantages: delicate, smooth, loose, soft and fragrant, and is deeply loved by consumers. Green fermented bean curd is their representative, it is truly "smells bad, tastes delicious". How many people in China like such delicious food and can't stop eating it. And it is also a big brand with trustworthy quality assurance.

3. Sichuan Haihui fermented bean curd

Chinese cabbage fermented bean curd is one of the most distinctive traditional foods in Sichuan Province. It is made through traditional natural fermentation and exquisite craftsmanship. Soft and delicious, delicate and residue-free, spicy and fragrant. Improvements have been made to traditional production methods. A cabbage heart leaf is wrapped with fermented tofu, and the stem and leaves are integrated into one. The crispness of the cabbage blends into the essence of tofu, giving it a special flavor that is both fermented bean curd and pickled vegetables.

4. Shanghai Dingfeng Tofu

Through careful workmanship and unique formula, Dingfeng Tofu always maintains its original unique flavor, with pleasing color, intoxicating aroma, softness and delicate taste. Delicious. A bowl of hot white porridge with a little bit of tofu melts in your mouth and tastes great. A small piece of tofu must go through more than 50 complicated processes before it can be made. Today's Dingfeng fermented bean curd has been sold in many countries.