Almond tofu is a well-known traditional paste in Beijing, which is mainly boiled with sweet almonds and boiled with water, torn into pieces after frozen condensation, known for its shape as tofu. However, as a result of their reputation, the river has spread widely, although the methods of producing almonds and tofu vary from one region to another. The traditional almond tofu practice is more demanding, requiring the grinding of salt with stone, and modern production techniques are much simpler. They can be made of apricot powdered water into slurry, or can be bought into a full-blown almond truffle, which can be made into tofu with milk, fish glue, etc. However, in pursuit of taste, modern practices also include the incorporation of such methods as light cream, fruit, egg-cleaning, nectar, and fruit, so that tastes are more abundant and nutritionally valuable。
