What kind of opinion do you have about food, do you think it's better to have a good color and flavor, or do you think it's better to have a strange taste, or do you think it's better to have a higher face value? In our country there are a lot of things look nothing peculiar, but it is eaten very delicious, like Wuhan's hot dry noodles, there are also those who smell let people avoid the food, but eat is very refreshing and spicy, such as Changsha's stinky tofu, as well as we often eat snail flour in Liuzhou. These foods don't look or smell as good as they should, but we eat them with a special flavor, don't you think?

Of course, in addition to snail meal, and these street food stinky tofu, in our country there is also a traditional flavor food, that is, we are often used to eat under the meal when we were a child curd. In the seventies and eighties, our country's economic level is not as developed as it is today, small supermarkets are not so, of course, not like now so much rice sweeping, pickled pepper sauce, garlic chili sauce, as well as foreign imports of luncheon meat and other such delicious appetizers for the meal. At that time, in addition to the chili sauce that we chopped at home, we sold curd in large quantities. The texture of curd is also very soft and tasty, I do not know if you know our country's curd specialties? Today, I have time to tell you about our "four famous curd"!

The first is a specialty of Sichuan - the clamped river curd. We said Sichuan, at first thought of Sichuan hot pot about the content of it, but Sichuan in addition to hot pot, there is a very famous local Sichuan jiejiang curd. This one curd, it is really super super spicy. Maybe it's because Sichuan people love spicy food alone, they don't think it's spicy, but if it's sold in Guangdong, I think it might sell very poorly hahaha. This kind of jiejiang fermented bean curd, they local people in the production of fermented bean curd, will add a very thick layer of sichuan specialty chili sauce, when the fermented bean curd began to ferment, it will penetrate into the fermented bean curd, so that it tastes taste and fragrant and spicy.

The second kind is the Yunnan specialty-Yunnan brunette crispy curd. This kind of curd, in the local Yunnan, can be said to be almost every family will make their own at home, and it is likewise included in the intangible cultural heritage. Did you know? This is a jar of curd, it is after almost 12 whole handmade procedures, to be able to our ordinary tofu, marinated into this fragrant curd, and this one curd also experienced a long three months to come out of the oven. So, this curd tastes flavorful and delicious.

The third is the Guangdong specialty - Canton style curd. Canton style curd and other provinces of the curd is different, because the Guangdong people love to eat light food, so the Guangdong people make the curd is also in line with the taste of the Guangdong people, the same light route, and the interesting thing is that this Guangdong curd, its color is milky white, eat up the texture is very delicate.

The fourth is Beijing Wang Zhihe curd. This kind of curd, should be a lot of people have seen in the major supermarkets, it is considered a very famous old brand of curd, although, there are people who are not used to the smell of this kind of curd, but the whole to eat the taste of this kind of curd, eat up is really very delicious. Now, in Beijing, when we eat, there are still people who use it to eat.