We usually call sufu tofu brain or moldy tofu brain. When making fermented bean curd in previous years, I like to wrap it with dried Chinese cabbage leaves and seal it, so that fermented bean curd is easy to preserve and not easy to be extruded and deformed. So I decided to make sufu naked. In order to pick it up conveniently, I washed out a glass pickle jar, so that when I use chopsticks, I can clearly see the position of sufu inside and keep its integrity.