1, the font name of Tofu White is Xiyuzhai, which is a long-heard time-honored brand in Beijing. Xiao Bai, the founder of bean curd brain, lived in Linqing, Shandong Province, and entered Beijing during the Tongzhi period of Qing Dynasty to engage in the business of selling bean curd brain. Business is booming soon. So, in the third year of Guangxu in Qing Dynasty (namely 1877), my wife, son Bai Yushan and nephew Bai Chengshan were sent to Beijing from their hometown in Shandong to arrange business together. At that time, the places where stalls were often set up were niujie Land Temple, the entrance of Guanghe Opera House, Guangan Vegetable Market at Caishikou, Tianqiao Market, and Changdian.

2. The name of the first generation tofu white operator is Bai. This snack has been in business since Guangxu period. After three generations of continuous improvement, tofu made of tofu white is more tender and mellow in texture.

3. The name of the third generation bean curd brain white is white. According to Bai Lao, it turns out that tofu brain stinks when making marinade because the main ingredient is mutton. When bean curd white is used to make marinade, mushrooms are used to blend the marinade, which not only removes the fishy smell, but also increases the aroma. Tofu brain is white, not greasy, delicious and memorable.