Jiangsu Nanjing's specialty, the origin of which is linked to a private visit to Zhu Yuan Yuan Zhu's microsuits, has been described as a halogen-dry as well as a bean sprouts in her culinary dish. Nanjing has a long history, and Nanjing people are willing to put all kinds of snacks and history on the table. In the case of the regular halogen drying, the connection was also made with the Ming Dynasty Ju Yuan. It is said that after the accession of Zhu Yuanjin to the throne of the Golden Maum, he was tired of the mountain and sea tastes, that one day he left the palace in his microsuits, and that he saw in the streets a snack shop with tofu, a fragrance, and the colour of gold and yellow, and that he did not fast. He took a silver round and asked the owner to make him a bowl of tofu. The owner of the store saw him as a rich owner, and immediately put the tofu in a chicken soup soup pan with a small amount of soybean sprouts and spices, and boiled it up to the softness of the tofu tonics, and ate it with praise. Since then, it has been spreading. The Nanjing people often add soybean sprouts to the burning process, which are described as halogen-like in the shape of ancient jade. It's better with soup. It tastes better. I was lazy and I cooked it with fresh water because the bean sprouts were fresh and tasted good。
