Buckle Meat with Bean Curd is a traditional Han Chinese dish, belonging to Zhejiang or Lu cuisine. It looks like meat red but not meat, the color is golden and red, and the texture is soft and tender. Bean curd is very fragrant and intoxicating, so the buckwheat made with bean curd is not necessary to add wine, because the bean curd itself with the flavor of wine and charming aroma, do out of the meat will be particularly delicious. When you cook the meat, you must use cool water to cook the meat, boiling water will boil the meat "hot", affecting the quality of the meat.