Tofu onions

tofu can be said to be the most common food in china, free from the four seasons of weather, and available for 365 days a year. and tofu can be described as the most widespread food in the region, from the north to the south and from the east to the west, almost all of which is shaped by tofu, simply because of the soil, the production process, the food habits and so on, and many derivatives. mr. wang's essay, tofu, gives a detailed description of the type of tofu, etc., which is very impressive. excerpt a paragraph on tofu - &quat; tofu is the easiest way to eat. if you buy it, you can mix it. you can get it in the boiler, you can get the beans. you can't keep it hot, you can't keep it hot. the fragrance of tofu is top of the tofu. the fragrances, the buds, the colours, the scents of the smell, snoring, the boiling of the water, the turning of the inflammation into green, the extraction, the rubbing of fine salt, cold, the cutting of shreds, the mixing of tofu with the tofu of the south, and the drops of perfume. one entrance, three springs. the fragrance is sold only for a few days, and then the leaves are hardened, and their scent is diminished. and then there's the little onion tofu. beijing has the hiatus: "the little onion platters the tofu - a blue white." this is a small dish that everyone eats in beijing. tofu is good for onions, onions, scents. it's so thick as a finger, it's sour, it tastes less. i like tofu, too, but i don't like fragrance, and i love tofu。