My hometown is not a modern city, although it is just an ordinary rural area, but when it comes to the delicious food here, it really makes people's mouth water, making people's mouths water. And my favorite is the hometown flavor-"meat ball" to make tofu. The materials for making tofu are very simple, just fried tofu, bacon, mushrooms, taro and so on. The first step of making is to make stuffing. First, chop the bacon, mushrooms and taro into 7 pieces, then sprinkle with appropriate salt and soy sauce just coming out of the "enemy zone". If people who like spicy food put in appropriate peppers, take out the bought fried tofu skin when they are ready! The second step is to put the stuffing into the bean curd skin to shape it. We usually first tear a hole in one side of the bean curd skin with dexterous hands, make the bean curd skin look like a pocket, and then put the stuffing into the "pocket", so a "fat general" with a big belly and a green head was born. However, we must be careful in the process of making. If you put too much stuffing, it will easily break the "fat general", which will make it beautiful! The last and most important step is steaming. The water temperature of steamed bean curd should not be too high or too low. Generally, at the beginning, a large fire is used, then a medium fire is used, and the most fire is a small fire until it is cooked. It takes about 20 minutes or so. It smells! When the fermented tofu comes out of the pot, bite into the mouth where the juice in the tofu is not full. It is warm and flows from the throat to the stomach, which is called warmth! When you eat it, you can't help but think of its origin. It is said that this dish originated from jiaozi in the north. Because of the lack of wheat in the south, Hakka people used fermented tofu to pin their feelings for the culture of jiaozi and the Central Plains in the north.

See if you drool in San thousands of feet? If you want to eat, come to Nanxiong and try it! Nanxiong is more than that!