Curd milk, also known as tofu milk, is a characteristic traditional folk food that has been circulating in China for thousands of years, it is spicy and salty, tender slag, fragrant and sweet, can enhance appetite, let people eat tirelessly, smell smelly, eat special incense, many delicious dishes, will also use curd milk as an ingredient, deeply loved by the people, curd milk is usually divided into three categories of green, red, white, distinguished by color, the taste is different, remember when I was a child, there are always vendors on the street who sell stinky tofu, tofu milk, the price is not expensive, two dollars can buy a lot , used to sandwich steamed buns, bibimbap, eat noodles, really very fragrant, to ask which of the best curd milk in China? Some people say Guangdong, some people say Sichuan, which place is the "hometown of curd milk"?
Curd milk is usually divided into three categories of green square, red square, white side, love to eat know, the color is not the same, "sweet and spicy", "osmanthus flower", "five spices" and so on belong to the white side, stinky tofu belongs to the green side, "large pieces", "red spicy", "rose" and other red square, according to the taste needs to buy, Jiangsu and Zhejiang area of the curd milk, with delicate and soft, delicious taste, slightly sweet, including such as Shaoxing, Ningbo, Shanghai, Nanjing and other places, Sichuan area of the curd milk, Sichuan flavor is rich, spicy, crisp, tender and slag-free, There is also a modified process of cabbage tofu milk is also very distinctive.
The production process of curd milk has been fermented by mold, so that the digestion and absorption rate of protein is higher, the vitamin content is more abundant, often eat good health, in the process of production, you will see a layer of white hair, it looks a little scary, in fact, you don't have to worry, these strains have no harm to people, after the fermentation of mold, the digestion and absorption rate of protein will be higher, and the absorption will be better.
1. Beijing Wang Zhihe tofu milk
Wang Zhihe is a Chinese time-honored brand, founded in the eighth year of the Qing Kangxi (1669 AD), the product brings together five major characteristics, fine, greasy, loose, soft, fragrant, deeply loved by mass consumers, has a history of three hundred and forty years, after several inheritance and historical evolution, professional production of curd milk and other condiments series of products, green curd milk is stinky tofu milk, also called Qingfang, is the key representative of Wang Zhihe, is the real "smelling, eating fragrant" food, how many people in China, are good at this bite, and is a big brand, Trustworthy.
2. Guangdong Guanghe curd milk
Guanghe curd is a traditional flavor dish in Guangdong, belongs to the Cantonese cuisine, the history can be traced back to the Qing Dynasty, it is calculated to be a 100-year-old brand, the use of strains carefully fermented, no preservatives added, the taste is particularly smooth, the entrance is mellow and attractive, especially eating a big fish and meat, at this time clip a piece of curd milk to send rice, the tip of the tongue immediately gushes with liquid, the amount of rice can not be controlled, exported overseas, praised by Westerners as "Chinese cheese", many foreigners can not resist the temptation of aroma, have bought to take home, share with their relatives, The traditional craft of making curd milk for a hundred years is suitable for saltiness and melting in the mouth.
3. Heilongjiang Kedong curd milk
Heilongjiang famous brand, Kedong curd milk, using a unique "micrococcus" brewing process, this fungus coat naked eye to see thin but not exposed, so it is called "tofu wrapped in golden silk", and Weikedong curd milk unique, degreasing and greasy, enhance appetite, help digestion, before and after fermentation twice up to 180 days of long-term fermentation, the taste is mellow, bright color, delicate and soft texture, delicious and long, smell has a special aroma, captured the hearts of a large number of diners.
4. Shanghai Dingfeng Curd Milk
Dingfeng milk curd has a history of nearly 150 years, it has been maintaining the original unique flavor with careful processes and exclusive recipes, pleasant color, intoxicating aroma, soft and delicate, delicious taste, a bowl of hot white porridge, on a small piece of curd milk, the entrance is melted, take advantage of the fresh salty overflow in the mouth, hurry to pick up a mouthful of porridge, the taste is fantastic, a small piece of curd milk, to go through more than 50 complex processes, until the 21st century, only to enter the production line, today's Dingfeng curd milk, to "Shanghai South Milk" brand, Exported to various countries.
5. Sichuan Haihui Temple tofu milk
Cabbage tofu milk, is one of the most characteristic traditional food in Sichuan Province, through the traditional natural fermentation, precision brewing, soft and delicious, delicate slag-free and hemp, spicy, fresh, fragrant, which is also the unique characteristics of Sichuan curd milk, in the traditional way of production, the curd milk has been improved, a cabbage heart leaf, wrapped with curd milk, the stem has been integrated with the leaves, the crispness of the cabbage and integrated into the essence of tofu, like a dish like rot, a different flavor, both the characteristics of curd milk and pickles, It was first created by people from Pujiang County, Chengdu in the 22nd year of the Republic of China (1932).
The specific ranking is not in any order, from the quality, fame, production process, historically speaking, the curd milk produced by these five companies, rich aroma, unique flavor, delicate slag, mellow and attractive entrance, enjoy a high reputation in the market.
Which curd do you think is authentic?