Tofu brain with marinade can basically be said to be exclusive to northerners and southwesterners. There are many types of tofu marinade. Friends from different places like different ingredients, so the taste of marinade is different. Each has its own characteristics. Commonly used marinades include day lily, fungus, etc. In the north, meat fillings are added, and in coastal areas of China, seafood such as kelp shreds, seaweed, and dried shrimps are used, as well as sesame paste, chili oil, coriander, soy sauce, vinegar, Chive flowers, minced garlic, chopped green onion and other condiments. There is also a dish in Henan that adds Hu spicy soup, called "Tofu brain and Hu spicy soup mixed with two", which is full of local characteristics. The spicy tofu pudding in Sichuan, Guizhou and other places is spicy and fragrant, and has a unique flavor.

Generally speaking, vegetarian tofu is made with just chopped green onion, celery leaves, fried soybeans, fried flower kernels, and steamed buns; and shredded chicken tofu is made with a pinch of silvery shredded chicken breast. If you add a spoonful of beef soup made with brine oil, chili pepper, Sichuan peppercorns, pepper, ginger, cumin, Pixian watercress, star anise, three nai, fennel, rock sugar and refined salt, it will be beef tofu brain.

The biggest feature of tofu nao is its tenderness, so it is also called the "brain". The various marinades play a "finishing point" role, adding various flavors to the tofu nao. The ingredients for cooking marinade are actually selected according to the eating habits of various places, and certain techniques are paid attention to when cooking. In addition to fresh raw materials, you also need to control the heat so that the marinade will be more delicious when added to the tofu.