Tofu, an ordinary household food. It has a history of about 2000 years, which can be said to be a kind of food enjoyed by the royal family at ordinary prices, and it is also a very representative creation and masterpiece in China's food culture. Tofu back is often found all over the country because of its high quality and low price, high nutritional content and easy access to materials, and it is closely combined with local food culture, temperature and climate, thus being transformed into various methods and eating methods.

Chongkoupai 1 Changsha & Shaoxing-stinky tofu

Heavy taste, but I have to mention the "notorious" stinky tofu. Changsha stinky tofu is marinated in marinade, fried and sprinkled with dry spicy seasoning, and the juice overflows. Although it smells bad, it tastes delicious.

And the stinky tofu in Shaoxing. After tofu invades the marinade of amaranth stalk, it is mellow again and again, and the orange shell is crisp and fragrant. Tofu tastes smooth, with sweet noodle sauce and Chili sauce, and it is addictive in one bite.

2 Huizhou-hairy tofu

Hairy tofu is artificially fermented, which makes the surface of tofu grow and develop a layer of white fluff. White plush is the fungus after alcohol, which is ugly. Fermented tofu is very soft inside and has a unique taste.

3 Xiangxi-blood cake tofu

Tofu cooking is not always gentle. Blood soaked tofu sounds a bit scary, but it is actually made of pig blood, tofu and raw pork. In the deep mountains of western Hunan where material life is not rich, in order to make effective use of food, smoked blood tofu came into being.

Boiled cake 4 Sichuan Mapo tofu

Mapo tofu in Sichuan is very famous. The original fresh tofu is cut into small pieces and wrapped in Pixian bean paste and Chili sauce with Sichuan characteristics. It is more and more oily and resonant, and it is a real cooking artifact.

5 Hakka stuffed tofu

Stuffed dishes are one of the most common dishes in Hakka families. Brewing is the combination of appearance and appearance, that is, filling the stuffing into the hollow part of the skin, and then cooking. Sufu is one of the most famous fermented dishes. Take a bite, and the taste of tofu and meat is extremely combined.

6 Shandong-Pot Collapsed Tofu

Tofu with pot collapse is one of the classic features of Shandong. Guo Beng is a local cooking skill. Tofu pre-soaked seasoning, dipped in egg liquid, fried. In many ways, the old hen soup is boiled with slow fire, which is very tasty. It can also be called "bean curd dregs collapse pot".

Original Pie 7 Southwest Area-Mixed with Cold Dishes and Rice Tofu

Rice tofu is a bit unique, with the same surface as tofu, and the raw material is rice. This dish is tender, spicy and refreshing. When you take it, cut it into small pieces and put it in cold water to pick it up. Cut all kinds of spices and salty and spicy juice, and pour rice tofu.

8 Hanzhong-vegetable tofu

There is a saying that delicious oil is not as good as Hanzhong tofu. Vegetable bean curd brain, also known as vegetable bean curd porridge, has a long history and is one of the four special snacks in Hanzhong. Vegetable tofu tastes delicious, not oily or greasy.

9 Yanbian-tofu

Like vegetable tofu, water tofu is broken and the stool is not shaped. The natural water body of Changbai Mountain in Jilin Province and the rich black soil layer in Northeast China have created high-quality soybeans. Clear water tofu, poured with rich sauce, is soft and hungry, and it is also another kind of fresh fragrance.

10 nationwide-bean curd

When it comes to the most common tofu practices, you have to have tofu brain. Tofu brain can be said to be a frequent visitor to breakfast stalls. In recent years, there has also been a sweet and salty "battle of tofu brain" between the north and the south. And there is no point of view. There are different tastes and charms all over the country, but different styles. The sweet bean curd in the south, with white sugar or pure honey, is sweet and nourishing, and the sweetness permeates the whole mouth. Salted tofu marinated with marinade and cold salad is the best breakfast for a big meal. Swallow a bowl, warm the stomach and satisfy the hunger.