Why Northeast tofu is delicious

The reason why tofu in Northeast China is delicious is that tofu is usually ordered with gypsum or brine, and then there is the positive taste of soybeans in Northeast China. There is also the fact that the pH of the water in the Songhua River and other watersheds is suitable for making tofu. Regardless of the time of year, it retains its original flavor, and both raw and cooked tofu have their own different and wonderful flavors.

Northeastern soybean flavor and high yield. Northeastern soybeans are known throughout the world as a highly valuable cash crop. Northeast soybean production of northeast tofu and all kinds of soy products, taste delicious, high nutritional value.

History

China is the birthplace of tofu. According to legend, the king of Huainan Liu An (177 BC-122 BC) mother likes to eat soybeans, once his mother could not eat whole soybeans due to illness, Liu An asked people to grind soybeans into powder for fear that the powder is too dry, it will be washed into some water boiled into soya bean curd, and for fear of the taste of bland, and then some salt salt brine, the result of coagulation into a block of things, that is, tofu flower.

King Huainan's mother was very happy to eat it and got better, so the tofu was passed down. And the production of tofu was probably invented by Liu An in organizing the practice of alchemy among the Fangshi.