Curd milk, also known as bean curd milk, is a traditional Han Chinese folk food that has been passed down in China for thousands of years, because of its good taste, high nutrition, and eaten with a special flavor, loved by the Chinese common people and the people of Southeast Asia, it is a delicious and everlasting delicacy. At present, China has all over the production of curd, they are although due to the size of different ingredients, different varieties of names, but the production principle is mostly the same, but the taste is unique, the following to see China's best 10 tofu milk, there is no your hometown specialties, you think where the most delicious.

1, Lishan curd

Lishan curd production has a history of more than a hundred years, is a local product with the county. It is a fine production, with fine, yellow, soft features, five flavors and taste crispy. As early as in the Qing Guangxu years, the town of Xihe Liu family is good at making fermented bean curd, in Suixian County is very famous. 1929 Lishan rich businessman Qin Guanlou opened the sauce garden, with high salary to hire Xihe Liu family descendants specializing in fermented bean curd, soon make Lishan crispy fermented bean curd become famous brand.

2, tea oil curd

Tea oil curd is a kind of curd, belongs to the category of red curd, is one of China's unique fermented products, the place of origin is mainly concentrated in Hunan Yongzhou, Guilin, Guangxi, Jiangxi Ji'an, etc., tea oil curd to soybean as the main material, chili peppers, salt as a supplementary material, add tea oil immersion, plus the natural spices salted, the color is bright, tasty, fragrant and tender. Tea oil curd texture is soft and fragrant, rich in protein, can enhance appetite, prolong life, while tea oil contains oleic acid and linoleic acid and other substances beneficial to the human body.

3, cabbage tofu milk

Cabbage tofu milk in Suining, Sichuan, the local specialties of the famous dishes, has nearly 50 years of production history, because of its appearance with cabbage leaves wrapped with hemp, spicy, fresh, soft, fragrant features and named. It improves appetite, strengthens the stomach and broadens the intestines, helps digestion and is rich in nutrients. In Suining local, local people meals are inseparable from the curd, not only the locals love to eat, foreign diners first eat to the local curd is also appreciated, a lot of tourists are local curd to take home to send people.

4, Guilin tofu milk

Guilin tofu milk belongs to one of the three treasures of Guilin. Made from soybeans as the main ingredient, there are two kinds of curd with five spices and curd with chili peppers. It is characterized by thin skin and tender meat, fine texture, delicious flavor, spicy sweet, sweet and fragrant, fragrant and can be identified Sichuan pepper, cinnamon tincture, star anise, garlic and three-flower wine mixing fragrance, can be said to be infinite flavor. Guilin tofu milk production process is delicate and rigorous, from grinding, filtration to shaping, pressure dry, mold have a set of chaotic selection of materials is also very careful. Produced tofu milk block small, smooth and fluffy texture, the surface of the orange transparent, flavorful and fragrant, nutritious, improve appetite, help digestion is a common food, but also cooking spices.

5, Shaoxing curd

Shaoxing curd is a traditional dish in Zhejiang, the local people called "moldy tofu", but also "veggie za meat" elegant name. Shaoxing fermented bean curd block square see corner, wine drunk mellow fragrance, delicate crisp, moist color, full of particles, the aroma is slightly like old wine, rich over the taste of salty and fresh taste, soft texture is melt in the mouth. Due to different ingredients, different flavors, including drunken party for the representative varieties of Shaoxing curd. In the past, Mr. Shao Lizi when he was alive, addicted to shaoxing curd, every meal must be curd with meals, in the event of a family dinner, will also be served out of shaoxing curd, as the flavor of the top, guests taste, all praise.

6, Tangchang Bean Curd Milk

Tangchang Bean Curd Milk, a specialty of Dayi County, Sichuan Province, Tangchang Bean Curd Milk is made from high-quality natural "Gaoxiang Ancient Wells" spring water of Tangchang, combined with modern brewing technology, and it is a purely natural and environmentally friendly food, which is rich in proteins, amino acids, vitamins and nutrients, and it has the characteristics of apricot-yellow color, tender and fragrant fragrance, and the unique flavor of dregs in the mouth. Bean curd has strong aroma, good fresh taste, high nutritional value, appetizer and spleen, enhance appetite and other characteristics.

7, Guanghe Bean Curd

Guanghe Bean Curd is a traditional flavor of the Guangdong area, belonging to the Cantonese cuisine. It is a famous brand of fermented bean curd, which was created in 1893 (during the reign of Emperor Guangxu of the Qing Dynasty), when Fang Shouyu, the founder of Guanghe, opened a shop specializing in fermented bean curd in Dongbu, Shukou Town, Kaiping County, Guangdong Province, and Guanghe fermented bean curd was formally named after him. Guanghe's curd is carefully fermented with high quality non-GMO soybeans and Guanghe's unique bacterial strain, with no added preservatives, and has an exceptionally smooth texture and enticing aroma in the mouth.

8, Zhongzhou Bean Curd Milk

Zhongzhou Bean Curd Milk, Chongqing Zhongxian specialty, Zhongzhou Bean Curd Milk, also known as Zhongxian Bean Curd Milk, is a local flavor dishes, belonging to the Chongqing cuisine. Zhongzhou Bean Curd Milk began in the Tang Dynasty, flourished in the Qing Dynasty, more than a thousand years of prosperity, and its use of strains of fungi to the Qing Yongzheng twelve years (1734) to enable the present mold room to isolate the enzyme diversity and decomposition of the power of China's unique. Zhongzhou tofu milk is rich in protein, carbohydrates, unsaturated fatty acids, minerals, eight essential amino acids that the human body can not synthesize, carotene and a variety of vitamins, etc., with the spleen, broad, moistening and drying, dehumidification and other effects.

9, Muding curd

Muding curd, Muding County, Yunnan Province, specialties, Muding curd oil curd: block complete, uniform thickness, fine texture, oil aroma and taste, with a unique aromatic flavor. The surface is bright red or jujube red, and the cross-section is apricot yellow. Vegetarian curd: complete block, even thickness, fine texture, mellow and delicious, salty and mild. The surface is creamy yellow, and the section is apricot yellow.

10, Kedong curd Kedong curd is Qiqihar City, Heilongjiang Province, Kedong County, a unique brand-name fermented food, is a bacterial type of fermentation, different from the hair mold type of fermentation, the product is characterized by bright color, delicate texture and soft, delicious taste and long, with a special aromatic odor. Kedong fermented bean curd is made of ? Micrococcus? Brewing process, the northeast high-quality green soybeans as raw materials, with sand nuts, cardamom, cinnamon, male cloves and other thirteen natural herbs as seasoning spices, coupled with volcanic spring water, by solar energy constant temperature fermentation technology and other thirty-odd procedures carefully processed and become.