Liujiu refers to Zhu Laoliu, a brand that mainly makes stinky tofu and bean curd.

Fermented bean curd, also known as fermented bean curd, is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by the Chinese people and people in Southeast Asia. It is an enduring dish. Delicious food.

Sufu is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to the "Qingfang" category. "Big Block", "Red Spicy", "Rose", etc. belong to the "Red Side". "Sweet and spicy", "osmanthus", "five-spice", etc. belong to the "white prescription".

White bean curd is represented by Guilin bean curd. Guilin fermented bean curd has a long history and is quite famous. It was famous as far back as the Song Dynasty. It is one of the "Three Treasures of Guilin", a traditional specialty. Guilin fermented bean curd has a set process from refining, filtering to shaping, pressing and drying, and molding, and the selection of materials is also very particular.

The fermented bean curd has small pieces, smooth and soft texture, orange and transparent surface, delicious flavor, rich nutrition, increases appetite, helps digestion, and is a commonly used food for people. It is also a condiment for cooking. In May 1937, at the National Handicraft Products Exhibition held in Shanghai, Guilin fermented bean curd was particularly praised for its outstanding shape, color, aroma and taste, and thus sold well at home and abroad. In 1983, it was rated as a national high-quality food. White fermented bean curd is famous overseas and is welcomed by people from Hong Kong, Macao, Southeast Asia and Japan.