1. A piece of tofu

A piece of tofu in No.1 Harbor City, Sanya saw the clothes worn by the chef who made tofu saying: I always smile!

It's rare to watch the whole process of making tofu in a restaurant in the city, to see the circulating flow of bean juice, to see the master order brine, and to see the shape of tofu after two or three hours.

Being born in a city, the chef who makes tofu is like being in a deep and quiet mountain, far away from the bustling world outside. However, the guests outside are talking and laughing noisily and waiting for him to make tofu with fresh and tender taste all afternoon. I observed a piece of tofu there, and the chef who made tofu in this shop was silent about his ingenuity and meticulous attitude towards him, as if facing the shaping of a piece of tofu is also facing a river and lake. Asked the master, he said that tofu production is very time-consuming, and the taste is related to every detail. If it is pressed too dry, it will get old, so the best time is to open it about half an hour before the guests come.

2. After a walk from the seaside in the early morning, I ate snacks at Yashan Snack Bar in the first market in Sanya, and ordered Qingbuliang, mango smoothies and coconut cream. Because I arrived early, I saw the chefs in the store carrying coconuts. It turned out that their coconut juice was all cooked by old coconuts, unlike some snack bars that brewed with coconut powder. Seeing this scene and tasting the coconut series products here, I feel really mellow, and I feel very happy after drinking a bowl of refreshing.