Tofu

The soy-fu is a specialty for the Han people in Beijing, and the real thing is to make it out of goattail oil, so the autumn and winter festival is the time for the food to be colorful. In addition, soybeans are used as feedstock and thus serve as a function of quenching internal heat. (100 degrees) Soyfu is an old Peking Han snack, a popular meal. Henan Anyang has similar foods, known as dusty powder. It's from the powder house in Old Kyoto. The powder house, which was used to produce flour, rubbed its beans in stone, ran them over with water and divided them into three things. The top is soy milk, which is authentic and used to make starch; the top is juicy, which is soy sauce; and the middle is a dense, condensed, dark green powder, which is boiled in a sack and filters out the water, which is soybeans. The soybeans, by virtue of their use as raw materials, have ancillary effects such as appetizers, digestive assistance and internal heating. Taste the venom, sour salt, not the wind。