Hunan Beancurd Brain is sweet, there are many flavors of Beancurd Brain, there are sweet, salty or hot and sour flavors and so on. As China is a vast country, there is a big difference between the north and the south, and their diets are slightly different. Generally speaking, people in the north prefer to eat salty tofu brain, while the south generally like sweet tofu brain, people in Sichuan and other places generally love to eat hot and sour taste of tofu brain.

For savory tofu brain, the spices added will be different because of the different tastes of different places. Some will add meat filling, squash, and some will add fungus. Coastal cities usually eat savory tofu brain will add seaweed or shrimp, chili oil, sesame oil, scallions, cilantro and so on, this is mainly based on the different tastes of different places to decide.

The role of the tofu brain:

The tofu brain is solidified by the soybean milk, will not be discarded with the loss of nutrients in the wastewater, its calcium is more than the content of soybean milk, the tofu brain is delicate and calm, with the complementary deficiency and dryness, the efficacy of lungs and phlegm, the tofu brain and oxidants, minerals and vitamins, and a kind of milk does not have soybean glycosides.

Tofu brain is also called tofu flower child, is unique to our country's cuisine, and tofu brain has a sweet and salty two ways to eat, usually common to the north of the salty tofu brain-based, in fact, the tofu brain is a soy protein made of highly oxygenated food, is very beneficial to human health, can help the human body's nutrient absorption.