The Chinese are a nation that likes to study food. In every region, there is food that can represent the characteristics of each region.

And they are all different in style.

As a northerner, the snack that fascinates me the most is a bowl of late tofu curd on the roadside.

Tofu brain is a must-have snack for breakfast all over the country, and it can be cleverly combined with steamed buns and fried dough sticks.

The tofu puffs in the north are mostly salty, which makes me wonder why southerners add sugar to their tofu puffs?

Wouldn’t drinking sweet tofu nausea make you sick?

After the northern tofu brain is served in a bowl, added with a special marinade, chopped green onion, coriander and a spoonful of chili oil, it feels really good.

When I went to Xi'an once, I had a bowl of tofu pudding there.

In fact, it is also made of tofu, but this form has not been seen in the Northeast.

The tofu curd is very tender, while the tofu curd has a bit of roughness. It is this roughness that gives people a particularly chewy feeling when placed in the mouth.

And when people in Xi'an eat this kind of tofu curd, they also use salty taste as the main condiment for tofu curd.

If you compare tofu pudding with tofu pudding, I think tofu pudding is my favorite snack.