Physalis alkekengi is made from yellow pulp water used for tofu after natural fermentation, which is more environmentally friendly and healthy. Bittern tofu tastes slightly sweet, and the more chewy it is, the more fragrant it is. Yogurt tofu tastes natural and pure after lactic acid fermentation. Specifically, it depends on where it is. For example, in the south, people who are used to the smooth taste of tender tofu with gypsum paste may not be used to sour paste and brine. The words in the north are almost acceptable. Sour tofu is suitable for stews. The bigger the stew, the longer it will be.