The four best curd are Jiejiang Bean Curd Milk, Yunnan Muding Bean Curd Milk, Guilin Bean Curd Milk and Guanghe Bean Curd Milk.

1, Jiejiang Bean Curd Milk

Jiejiang Bean Curd Milk is a specialty of Sichuan's Jiejiang County with a long history. It has a unique flavor, fragrant sesame oil spices, contains rich seasoning and delicate texture. Compared with other tofu milk, Jiejiang tofu milk is more tender and aged wine is equally mellow and fresh. The production of Jiejiang Tofu Milk is so careful that it is limited to 5,000 jars a year, and each jar must be well made. The texture and flavor of Jiejiang Tofu Milk is so outstanding that it has been classified as an intangible material heritage.

2. Yunnan Muding Bean Curd Milk

Yunnan Muding Bean Curd Milk is famous for its even thickness, delicate texture, and oily flavor. After more than sixty procedures and half a year of fermentation production, making its unique flavor, a mouthful of lips and teeth. Muding's beautiful mountains and four-season scenery, coupled with high-quality water and century-old traditional craftsmanship, make Muding tofu milk taste great.

3, Guilin tofu milk

Guilin tofu milk is a traditional local specialty of Guilin, with thin skin and meat characteristics. It is made of dried bean curd and flavored with various spices and chili peppers for a rich taste. Guilin tofu milk production process is rigorous, from grinding, filtering to shaping, pressure drying, mold have a set of zero chaos selection of materials is also very careful. Produced tofu milk block small, smooth and fluffy texture, the surface of the orange and yellow transparent, flavorful and fragrant, rich in nutrients.

4, Guanghe curd

Guanghe curd is the traditional flavor of the Guangdong area of famous dishes, a long history, delicate and tender taste, the entrance mellow and attractive. The production process of Guanghe Bean Curd is very tedious, but the taste is excellent. Each piece of bean curd is fermented by high-quality non-GMO soybeans and Guanghe's unique bacteria, without adding preservatives. Produced in Guangdong Province, Guanghe's curd is made from high-quality soybeans and a variety of ingredients, and fermented with Guanghe's unique strain of bacteria for a light but fresh enough flavor.

About curd food culture:

According to historical records, as early as the 5th century A.D. Wei Dynasty ancient books, there is a record of the production process of curd, to the Ming Dynasty, China's large number of processed curd, and now curd has grown into a modernized process of fermented foods.

The curd has a history of more than a thousand years, and is one of the unique fermented products of China. As early as the fifth century A.D., the ancient books of the Northern Wei Dynasty have said that "dried tofu matured with salt is curd". In the Qing Dynasty Chinese medicine scholar, herbalist Zhao Xuemin's "Herbal Compendium Gleanings" recorded: "Tofu is also known as beans milk, tofu marinated in wine lees or soy sauce made of people, the taste of salty sweet heart."

The method of making bean curd and milk has been described in detail in Li Huainan's Waking Garden Records of the Qing Dynasty.

The above is the first time that Shaoxing wine has been awarded the gold medal in the exhibition of "Nanyang Persuasion Society" in 1910; in 1915, it was awarded the prize in "Panama Pacific Universal Exposition" held in the United States.

Reference to the above: Baidu Encyclopedia-Curd Milk

Reference to the above: Baidu Encyclopedia-Curd Milk of Jiejiang