Guangxi cuisine. I used to eat this dish from scratch, and it took a whole day to cook tofu. When I was a child, my family lived in a mountain village, deep in a forest in Guangxi, and the nearest neighbor had to walk for 20 minutes. A mountain is a family! When I was a child, my grandparents brought it and made it every other week. If the weather is bad, cook it once a week on rainy days, because this dish takes too much time. Soybeans should be soaked for three hours in advance, then ground into soybean milk with a stone mill, filtered back and forth many times, boiled again, added with gypsum, and 500 words omitted in the middle. Put it in a bucket to cool, and then press it for a few hours before it becomes tofu. Then cut it to make tofu stuffing, put it in the middle and fry it in the pot. Anyway, it's complicated and delicious, because it's made by traditional methods, so it's especially delicious. What I bought outside now is not as delicious as what I cooked at home. This is a kind of food that impressed me deeply.