1. Normal yuba should have no salty taste after soaking. For the benefit of vendors, yuba soaked with preservatives and salt looks white, but it will produce undue salty taste, so it is best not to eat it.

The method for identifying the quality of yuba includes soaking the sample yuba in hot water until it becomes soft, and chewing it carefully to taste its taste;

Good yuba-has the inherent fresh flavor of yuba.

Sub-quality yuba-yuba tastes dull.

Inferior yuba-has bad taste such as bitterness, astringency or sourness.

2. Yuba is made by boiling soybean milk, keeping the temperature for a period of time, forming a film on the surface, picking it out, hanging it into branches, and then drying it. Its shape is similar to bamboo branches and it is called yuba. Yuba is a product of a certain structure composed of soybean protein film and fat. High nutritional value, easy preservation and convenient eating are favored by consumers at home and abroad.

3, yuba recipes are: fresh mushroom yuba, celery mixed with yuba, yuba silver bud black fungus, yuba roasted meat, fried yuba fungus.