Tofu is actually not much different from tofu. Douhua is unpressed tofu, while tofu is pressed tofu.

To eat real bean curd, you can’t go to “Yonghe”, you have to go to Sichuan.

Tofu curd is a common and delicious dish in rural Sichuan.

Soak the soybeans in water until soft, then grind them with water to make a paste. In some places, dry beans are first ground into powder and then water is added to make a pulp. This saves time, but the pulp yield is much less.

Use gauze to filter out the ground slurry. (Heat and then filter, the pulp extraction rate will be higher.) The filtered slurry is boiled in a pot, which is the soy milk we often drink in the morning.

After the soy milk is boiled, cool it slightly, add a certain concentration of brine or gypsum water, and stir it quickly. When you see floc in the slurry, use a plate-like object such as a cage partition, a thin wooden board, or bamboo. Sieve and press to crush all the resulting floc into a single piece. After a few minutes, the soy milk in the pot will condense into layers, with the upper layer being a clear yellowish liquid and the lower layer being a white lumpy condensation. This condensation is relatively loose and has many holes inside. It is easy to break when pinched with chopsticks. This is bean curd. When eating, it is accompanied by the special spicy sauce made by the farmer, which is appetizing and refreshing, and today's people's index fingers are full of excitement.

Wrap the tofu in gauze, put a heavy object on it, squeeze out the excess water, and make it more compact and less likely to break when you take it. Then it becomes tofu.

In the past, in the countryside of Sichuan, when guests arrived unexpectedly and had no time to prepare, they would often order bean curd to entertain the guests. After eating, a pot of bean curd is often left unfinished, so the remaining portion is pressed into tofu and made into other dishes for the next meal.

The best bean curd now is the time-honored Sichuan "Fushun Douhua". As for "Yonghe", it is not ranked at all