1, white sufu is represented by Guilin sufu. Guilin tofu milk has a long history and is quite famous. It was famous as early as the Song Dynasty. It is one of the traditional specialties "Three Treasures of Guilin". Guilin sufu has a set of processes from pulping, filtration to setting, drying and mildew, and the selection of materials is also very particular.

2. Green sufu is stinky tofu milk, also known as Fang Qing, which is a real "smelly and delicious" food. Some people like this kind. Represented by Wang Zhihe, a century-old shop, the inventor is Wang Zhihe, an Anhui native.

3. Sufu in Shaoxing, Ningbo, Shanghai, Nanjing and other Jiangsu and Zhejiang provinces is famous for its delicacy, softness, delicious taste and slight sweetness. Tangchang bean curd in Dayi County, Sichuan Province is rich in Sichuan flavor and is known for its spicy, crispy and slag-free. In addition, the Chinese cabbage bean curd produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive. Every piece of tofu is wrapped in Chinese cabbage leaves, which is delicious. The crisp tofu made in Zhecheng County, Henan Province is more mellow and delicious.

4. Tea-oil fermented bean curd is a kind of fermented bean curd, belonging to the category of red fermented bean curd, and its producing areas are concentrated in Yongzhou, Hunan, Guilin, Guangxi and other places. Tea-oil sufu is made of soybean as the main material, pepper and salt as the auxiliary materials, soaked in tea oil and pickled with natural spices. Bright color, delicious taste and fragrant smell.