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. The prepare bean curd is small in size, smooth and soft in texture, orange and transparent in surface, delicious and fragrant in taste, rich in nutrition, stimulating appetite and help digestion, and is a common food for people and a seasoning for cooking. 1937 In the National Handicraft Products Exhibition held in Shanghai in May, Guilin sufu was especially praised for its outstanding shape, color, fragrance and taste, and therefore sold well at home and abroad. 1983, which was rated as national quality food. Baisufu is famous overseas and is well received by people in Hong Kong, Macao, Southeast Asia and Japan.

Red tofu

Red sufu goes through nearly 30 processes from material selection to finished product, which is very elegant. Sufu is the most traditional kind of sufu, which needs to be moistened with high-quality liquor after entering the altar, and can only be enjoyed after several months. The surface of red sufu is naturally red, and the section is yellow and white. It has mellow taste and unique flavor. Besides eating, it is often used as a condiment in cooking. The raw materials for making red sufu are not only soybeans, but also taro. Its ingredients also contain a lot of protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.

Green sufu

Qingsufu is stinky tofu milk, also called Fangqing. It is a real "smelly and delicious" food, and some people like it. Represented by Wang Zhihe, a century-old shop, the inventor is Wang Zhihe, an Anhui native. There is another story: Wang's father opened a tofu shop in his hometown and learned to make tofu when he was a child. The famous Sun Shan rented several houses in Beijing, ground several liters of bean curd every day and peddled it along the street. It's summer now, and sometimes the leftover tofu will soon become moldy and inedible. He cut the tofu into small pieces, dried it a little, found a small jar and salted it. After that, I closed my business, concentrated on studying and preparing for the second interview, and gradually forgot about it. In autumn, when Wang Zhihe opened the cylinder head, a foul smell came to my nose. When I took it out, I found that tofu was blue-gray I tried it with my mouth and felt it contained a strong aroma. Although it is not delicious, it is also intriguing and given to neighbors.

Special variety

Among the varieties of sufu, there are rice that is not good, yellow wine, sesame, rose, shrimp and sesame oil. 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.

Tea oil fermented bean curd is a kind of fermented bean curd, which belongs 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. Tea oil fermented bean curd is soft and fragrant, rich in protein, which can stimulate appetite and prolong life. At the same time, tea oil contains oleic acid, linoleic acid and other substances beneficial to human body. Therefore, tea oil fermented bean curd is deeply loved by the broad masses of the people.