In Beijing, tofu is a famous dish. Every winter I was a child, there was very little variety of vegetables that I could eat, and most of the time there was only cabbage tofu, so tofu is still a little sweet for our generation, and we eat tofu, which is halogenated tofu, which is called tofu, which is suitable for stew, with beehives in the middle of tofu, which is proven to beeves and tastes good. The tofu practice that I share today is spicy, especially for autumn and winter, cold and hot, which is always popular. It's Dad's handy food, because the whole family likes tofu and has a high rate of tablekeeping. It's a spicy tofu, red fire colours, special foods, cold foods, hotter, less complicated and more expensive. It's a very good way to share everyday practices。
