In the rich treasure trove of Chinese cuisine, there is an ancient traditional dish - "white bean curd", also known as tofu milk, which is loved by people for its unique taste and rich nutritional value.
The production process of white bean curd is an art that requires raw materials such as soybeans, rice wine, sorghum wine, and red yeast rice to make soybean bean curd embryos, and then use mucor mold to inoculate them on the tofu embryos for fermentation.
White bean curd is characterized by white color, delicious taste, soft and fragrant, smooth and soft texture, and orange-yellow transparent surface, which is because in the production process, red yeast rice is not added to keep its true color.
It is to add red yeast rice to the bean curd blank to make it show an attractive red color, also known as stinky bean curd or green formula, it is added to the bitter syrup water and brine during the pickling process, showing the color of bean green.
White bean curd is not only delicious but also nutritious. It is rich in protein, fat, carbohydrates, vitamins and minerals, which has great benefits for human health.
The 8 most delicious "white square" bean curd in China are all time-honored, delicious and fragrant, soft and delicate
One, three and four beauties - Yangzhou bad side
Sanhe Simei bean curd crisp is made of high-quality tofu skin, fermented bean curd, sake lees and other ingredients, and after careful cooking technology, it presents a delicious dish with golden color and aroma.
The tofu skin undergoes multiple processes such as fermentation and stewing, which makes the fermented bean curd crispy and soft, and rich in taste. The bean curd cube is complete and full, melts in the mouth, and makes people have an endless aftertaste.
The soup is the soul of Sanhe Simei bean curd crisp, the yellow color of the soup is mixed with the aroma of sake lees, which makes people salivate. The sake lees in the soup stock blend perfectly with the bean curd, adding a unique flavor to the dish.
2. Lao Henghe - Taiwanese-style tofu
Lao Henghe, the name originated from the old Yuan sauce garden in the early years of Qing Xianfeng, has a history of more than 100 years, this century-old brand, has witnessed the development and changes of Chinese bean curd technology, but also carries countless people's love and pursuit of food.
The production process of Lao Henghe bean curd is unique and the selection of materials is exquisite. High-quality soybeans are selected, carefully fermented and pickled, and finally formed into golden bean curd with sweet taste and appropriate saltiness.
Every bite down, you can feel the delicate texture of the bean curd, delicious and delicious, with a unique flavor, Lao Heng and Taiwan bean curd, there are various ways to eat, suitable for hot pot dipping sauce for meals, bibimbap sauce.
III. Xianyeong – White Rotten Milk
The white bean curd of the "Xianheng series" has attracted the attention of countless diners with its unique taste and rich local characteristics. This fermented bean curd is not only fragrant and pleasant, the taste is pure, but also salty and delicious, slightly sweet and unforgettable.
Xianheng bean curd, the classic white bean curd from Shaoxing, has been carefully made to retain the most original taste and flavor. It has a golden color and a delicate texture, giving off a subtle aroma that is mouth-watering.
The taste of salty heng bean curd is pure, salty and delicious, slightly sweet and rice, its salty taste is moderate, not too strong, and the slight sweetness can neutralize the salty taste, making people more comfortable to eat.
Fourth, Guanghe - sesame oil white bean curd
Guanghe bean curd, a time-honored bean curd from Guangdong, was founded in 1893 (during the Guangxu period of the Qing Dynasty). With its unique taste and pure aroma, it has become an indispensable part of Cantonese cuisine.
This fermented bean curd not only does not add any preservatives, but also has a particularly smooth taste, mellow and attractive in the mouth, which makes people unforgettable to try, and the unique flavor of fermented bean curd is pure and rich, which makes people have an endless aftertaste.
Whether it is used for cooking or directly as a seasoning, it can add a unique flavor to the dish, Guanghe bean curd, a century-old classic taste, so that you can enjoy the food at the same time, you can also feel the charm of Cantonese cuisine.
Fifth, Wang Zhihe - white bean curd
Wang Zhihe white fermented bean curd, this product comes from the brand of Beijing Wang Zhihe Food Co., Ltd., which is the same age as "Tong Ren Tang" and has a history of more than 300 years.
Wang Zhihe white bean curd has a unique production process, using high-quality soybeans, after careful fermentation, boiling, coagulation and other processes, so that this bean curd has a delicate taste and delicious taste.
Wang Zhihe white bean curd, with its delicate texture, soft and fresh fragrance, lips and teeth, good color and taste, has won the love of the majority of consumers.
6. Haitian - Haitian bean curd
Haitian bean curd has a fresh and salty taste, giving people a silky enjoyment. You can feel the deliciousness of the bean curd in every bite, as if it is a gift from nature beating on the tip of your tongue.
This texture of fermented bean curd, whether it is paired with rice or as a seasoning in dishes, will increase the appetite, and it is just the right amount of saltiness to make people feel that it is neither too salty nor too tasteful.
Haitian fermented bean curd has a soft texture, delicate and fragrant taste, which is unforgettable, and its aroma is rich, as if it can penetrate your taste buds and reach your heart.
7. Guilin - Huaqiao bean curd
As one of the Three Treasures of Guilin, Guilin bean curd is not only the earliest representative of the White Side, but also a gastronomic treasure with a long history and reputation.
Guilin fermented bean curd was famous in the Song Dynasty, and it was made from high-quality soybeans and carefully fermented, grounded, filtered, and coagulated.
The tofu is small and uniform, the texture is smooth and soft, the surface is orange and transparent, the taste is delicious and fragrant, rich in nutrition, increases appetite and helps digestion.
Eighth, the old talent - white bean curd
The old Caichen bean curd series has won the honorary title of "Beijing Famous Trademark", which is an affirmation of the old Caichen brand's insistence on quality and innovative taste over the years, and the annual production of the bean curd is as high as 500 million pieces.
The raw materials of the old Caichen fermented bean curd series are made of high-quality soybeans to ensure the original flavor of the fermented bean curd, and in the production process, deep well water is selected for brewing, which is pure and free of pollution, and can better retain the nutrients of soybeans.
The white bean curd of the Lao Caichen bean curd series is one of its most distinctive products, this bean curd has been refined, the taste is soft, melts in the mouth, and the taste is pure, whether it is eaten directly or as a cooking seasoning, it can make people have an endless aftertaste.