There are many kinds of sufu. In addition to the commonly used white fermented bean curd and red fermented bean curd, Shaoxing fermented bean curd, Guilin fermented bean curd, Kedong fermented bean curd, Guangdong fermented bean curd with musty taste and pepper fermented bean curd are also famous. As for stinky tofu, it is also a kind of fermented bean curd, but stinky tofu is a non-staple food for people with this hobby, not a condiment. 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. The cabbage bean curd produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive. Every piece of bean curd brain is wrapped in Chinese cabbage leaves, which is delicious. The crisp sufu in Tuocheng, Henan Province is more mellow and delicious. In addition, Guilin bean curd is one of the three treasures in Guilin, and the most famous one is Guilin Huaqiao bean curd.