Milk tofu is a fresh soft cheese with high water and protein content. It is a dairy product commonly eaten by people in Inner Mongolia and Xinjiang. Foreign cheeses are generally more dried and contain more fat. Of course, they also eat fresh cheese, such as feta cheese, which is a fresh cheese made from goat's milk, similar to our milk tofu. There is also a cheese in Beijing that is made with milk and agar, and its texture is closer to jelly.