The 6 most delicious kinds of "white square" bean curd in China are all time-honored brands, with authentic taste, soft and delicate, as follows:
The Yangzhou dregs of the three and four beauties can be said to be the most famous kind of damp bean curd in northern China. It originated from the tofu workshop in Yangzhou during the Qing Dynasty, and after decades of precipitation, the brewing process has become increasingly mature and the taste is mellow. Nowadays, Sanhe Simei Fang has become the business card of Yangzhou and is favored by foodies.
The three and four beauty recipes are characterized by white color and fresh taste, and full of sauce fragrance. The naturally dried tofu is cut into small pieces and fermented with the finest red lees to create a unique flavor. The most traditional way to eat is to dip some powdered white sugar, which melts in the mouth, sweet and soft and glutinous. Nowadays, there are more ways to eat the bad recipes, and they are all excellent dishes such as grilled grilled dishes, fried fish, and sauced meat.
Taiwan's Lao Henghe is the earliest and most famous kind of tofu that originated on the island. Legend has it that during the Qing Dynasty, some craftsmen moved to Taiwan from Zhangzhou, Fujian Province, bringing with them the skills of making tofu. They use local black beans from Taiwan and alkaline water made from traditional plant ash to slowly breed the unique flavor of Lao Heng and tofu.
The biggest feature of Henghe tofu is that it is added with Taiwan's local ingredients - perilla leaves. This gives the tofu while presenting a unique aroma, fresh and mellow. Now Lao Henghe has become a representative of Taiwan's food culture and is a must-buy souvenir for many tourists. Whether it's mixed noodles, paired with rice cakes, or simply used as a snack, it's all appetizing.
Hong Kong's white bean curd is known for its unique production process. It uses Hong Kong's locally produced salted fish as a starter culture and is cultured with tofu pulp. This makes the finished white bean curd have both fish aroma and bean aroma, and there is no lack of layering in the freshness.
The color of Xianheng white bean curd is white and yellowish, and the texture is delicate and soft. It has a faint salty taste when eaten directly, unlike ordinary rotten.
Milk is so greasy. With rice cakes, the sweet and sour effect is better. Nowadays, Xianheng white bean curd has also become a special delicacy in Hong Kong and is very popular among tourists.
Guanghe's sesame oil white bean curd is famous at home and abroad for its unique hemp fragrance. The traditional production method is to add the best soybean milk to the mellow sesame oil squeezed from ** seeds, and ferment it together. This gives the white bean curd with a fresh pockmarked aroma and a long aftertaste.
Guanghe sesame oil white bean curd has a delicate texture, which is especially suitable for direct use as an appetizer. It can also be used in a variety of dishes, such as bibimbap, cold salad, or as a filling for dim sum. Now Guanghe white bean curd is exported to Southeast Asia and has become one of the most famous soy products.
Wang Zhihe, this century-old shop also wrote a strong page for white bean curd. The production process retains the oldest tradition in southern China, which is to prepare soybean milk from pure natural grass and wood gray water, and then after a long period of sun exposure and temperature control, it is finally brewed into golden and transparent, mellow and delicate old white bean curd.
The biggest feature of Wang Zhihe white bean curd is that it is golden in color and has a faint bean fragrance. It can be eaten directly with bibimbap, or as a hot pot ingredient or side dish with alcohol. Now Wang Zhihe has become the most famous white bean curd brand in southern China, and is highly respected by gourmets.
The last thing to recommend is Guangdong Haitian, a century-old brand. Their original brewing method is to add the finest red grains to the soy milk, and then after up to 4 months of temperature control, the final brewing is golden and transparent, and the aroma is rich Haitian bean curd.
The biggest selling point of Haitian bean curd is that it has a mellow aroma and a long aftertaste. Whether it's refreshing and appetizing, it goes well with a meal, or makes a variety of dishes, it is the best choice. Now it has become the most famous Guangdong bean curd brand, and is highly respected by domestic and foreign foodies.
The above 6 major bean curd brands are the most authentic and delicious representatives of bean curd in China. Each of them has a history of more than 100 years, laying the foundation of Chinese white bean curd culture. Nowadays, the production process is becoming more and more mature, and the unique flavor is still timeless, which is worth savoring.