What is the best 10 tofu brain in China?

Sufu, also known as tofu, is a traditional Han folk food that has been circulating in China for thousands of years. Because of its good taste, high nutrition and unique flavor, it is deeply loved by people in China and Southeast Asia and is an enduring delicacy. At present, sufu is produced all over China. Although the size, composition and variety name are different, the production principle is mostly the same, but the taste is different. Let's take a look at the best 10 fermented bean curd in China. What are the specialties in your hometown? What do you think is the best place to eat?

1, Lishan sufu

Lishan sufu has been produced for 100 years, and it is a famous local product in Sui County. Fine production, with fine, yellow and soft characteristics, harmonious five flavors and crisp taste. As early as the Guangxu period of the Qing Dynasty, there was a family named Liu in xihe town who was good at making fermented bean curd and was very famous in Sui County. 1929, Qin Guanlou, a wealthy businessman in Lishan, opened a sauce garden and hired Liu's descendants from Xihe to be autocratic sufu with high salary, which soon made Lishan crispy sufu a well-known brand.

2, tea oil fermented bean curd

Tea oil fermented bean curd is a kind of fermented bean curd, which belongs to red fermented bean curd and is one of the unique fermented products in China. Its producing areas are mainly concentrated in Yongzhou, Hunan, Guilin, Guangxi and Ji 'an, Jiangxi. Tea-oil sufu is made of soybean as the main material, pepper and salt as the auxiliary materials, soaked in tea oil and pickled with natural spices. Bright color, delicious taste and fragrant smell. Tea oil fermented bean curd is soft and fragrant, rich in protein, which can stimulate appetite and prolong life. At the same time, tea oil contains oleic acid, linoleic acid and other substances beneficial to human body.

3. Chinese cabbage tofu

Chinese cabbage bean curd is a famous local dish in Suining, Sichuan, which has a production history of nearly 50 years. It is named because it is wrapped in Chinese cabbage leaves and has the characteristics of hemp, spicy, fresh, soft and fragrant. It can stimulate appetite, strengthen the stomach, help digestion and is nutritious. In Suining, local people can't eat without fermented bean curd. Not only locals like it, but also foreign diners appreciate it for the first time. Many tourists take it home to give it away.

4. Guilin bean curd

Guilin bean curd is one of the three treasures in Guilin. Made of soybean as the main raw material, there are two kinds of spiced sufu and pepper sufu. It is characterized by thin skin and tender meat, delicate texture, delicious taste, spicy and sweet, sweet and fragrant, and the mixed fragrance of pepper, cinnamon tincture, star anise, garlic paste and Sanhua wine can be distinguished, which can be said to be endless aftertaste. The production technology of Guilin bean curd is exquisite and rigorous, from grinding and filtering to setting, drying and mildew, there is a set of messy materials. The prepare bean curd is small in size, smooth and soft in texture, orange and transparent in surface, delicious and fragrant in taste, rich in nutrition, stimulating appetite and help digestion, and is a common food for people and a seasoning for cooking.

5. Shaoxing sufu

Shaoxing sufu is a traditional dish in Zhejiang Province. Locals call it "moldy tofu", and it is also called "vegetarian meat". Shaoxing sufu block is square and angular. The taste is mellow, delicate and crisp, the color is moist and the particles are full. Its fragrance is slightly like old wine, but it is too rich. The taste is salty and palatable, and the quality is soft and ready to eat. Because of different ingredients and different flavors, Zuifang is the representative variety of Shaoxing sufu. In the past, when Mr. Shao Lizi was alive, he loved to eat Shaoxing fermented bean curd. Every meal must be accompanied by fermented bean curd. At the family banquet, Shaoxing fermented bean curd will be regarded as the top flavor. Guests will be full of praise after tasting it.

6. Tangchang bean curd

Sugar mill bean curd is a specialty of Dayi County, Sichuan Province. Tangchang bean curd is made of high-quality natural spring water from Tangchang, combined with modern brewing technology. It is a pure natural environment-friendly food, rich in protein, various amino acids and vitamins, and rich in nutrition. It has the characteristics of apricot yellow, fragrance, unique flavor, rich aroma, good flavor and high nutritional value.

7. Guanghe sufu

Guanghe sufu is a traditional Guangdong dish, belonging to Cantonese cuisine. The famous brand of sufu was founded in 1893 (Guangxu period of Qing Dynasty). Fang Shouluo, the founder of Guanghe, started Guanghe Nuo. Franchise in Shuikou Town, Kaiping County, Guangdong Province, fixed fermented bean curd and Guanghe fermented bean curd were officially named. Guanghe sufu is refined from high-quality non-GMO soybeans and Guanghe endemic strains. Without preservatives, it tastes especially smooth and delicious.

8. Zhongzhou bean curd

Chongqing Zhongxian specialty Zhongzhou bean curd, also known as Zhongxian bean curd, is a local famous dish and belongs to Chongqing cuisine. Zhongzhou bean curd brain began in Tang Dynasty and flourished in Qing Dynasty. It has flourished for more than a thousand years. The strains used in it were isolated from the mold house opened in the 12th year of Yongzheng (1734), and their enzyme diversity and decomposition power were unique to China. Zhongzhou tofu is rich in protein, carbohydrates, unsaturated fatty acids, minerals, 8 essential amino acids that cannot be synthesized by human body, carotene, vitamins and so on. Has effects in invigorating spleen, soothing liver, moistening dryness, and removing dampness.

9. Mouding sufu

Mouding sufu is a specialty of Mouding County, Yunnan Province. It is an oily sufu with complete block, uniform thickness, delicate texture, palatable oil fragrance and unique fragrance. The surface is bright red or jujube red, and the section is apricot yellow. Sufu is complete in block shape, uniform in thickness, delicate in texture, mellow and delicious, and salty in taste. The surface is milky yellow and the section is apricot yellow.

10, Kedong Sufu is a famous brand fermented food unique to Kedong County, Qiqihar City, Heilongjiang Province. It belongs to bacterial fermentation, different from Mucor fermentation. Its products have the characteristics of bright color, delicate and soft texture, long taste and special fragrance. Kedong sufu is adopted? Micrococcus? Brewing technology, using northeast high-quality green soybeans as raw materials, with thirteen kinds of natural Chinese herbal medicines such as Amomum villosum, Cinnamomum cassia, clove as flavoring agents, volcanic spring water, and more than 30 processes such as solar constant temperature fermentation technology, is carefully processed.