Tofu pudding is what northerners call "tofu brain". Vegetable bean curd, as its name implies, is bean curd mixed with vegetables. The practice of making tofu pudding is not complicated. Literally, it may be that you want to add some dishes when you order tofu pudding. Actually, it is not. Authentic Xuanwei bean curd is to grind the excellent soybeans into pulp with water, filter out the bean dregs, leave the thick soybean milk on the fire to cook, put a considerable amount of Chinese cabbage cut into thin strips, and cook it slowly with low fire, so that the soybean milk will slowly get up and solidify with the vegetables. The tofu made in this way can be described as pure natural without any additives. Vegetables are all grown in their own gardens, which are not only sweet and delicious, but also nutritious and pollution-free. Soymilk is even more genuine. If you pour a lot of water like a city dweller, the pulp won't solidify. When eating, hit a bowl of burnt pepper and dip it in water. If the taste is heavy, dip it in water. I like light, and I prefer original flavor and neatness. A few years ago, there was a Xuanwei restaurant called "Douhua Village" in Qujing City. Business is very hot, from the chicken hair shop directly to the exclusive small building. Later, a group of restaurants followed their ideas and operated Xuanwei specialty food represented by "bean curd, old ham and buckwheat rice", which is a kind of food style with good quality and low price and extremely civilian color. Things are really unpredictable. Things like tofu pudding, buckwheat rice and corn rice used to be coarse grains for farmers and could not be served on the table. Nowadays, it caters to people's tastes after they are tired of big fish and big meat, but it has become a rarity, and has been dubbed "health, nutrition, health care" and many other titles, and has become a "fire" thing in big cities.