♪ Sherry tofu ♪

IT CONTAINS A LARGE AMOUNT OF ANTI-FASCAL ACID, IS A HIGHLY ACTIVE REDUCTIVE SUBSTANCE THAT INCREASES THE OXYGEN CONTENT OF THE BRAIN, STIMULATES ITS USE OF OXYGEN, AWAKENS THE BRAIN AND RELIEVES FATIGUE. A SPECIAL TASTE AND AROMA AFTER PICKLED IS USED TO PROMOTE GASTRIC AND INTESTINE DIGESTIVE FUNCTIONS THAT CAN BE USED TO INCREASE APPETITE. IT ALSO CONTAINS VITAMIN C COMBINED WITH LEAD, WHICH CAN PRODUCE INSOLUBLE SUBSTANCES IN WATER, THUS CONTRIBUTING TO THE DISCHARGE OF LEAD. TOFU, KNOWN AS FOLEY, IS THE MAIN RAW MATERIAL FOR OUR VEGETARIAN FOOD AND HAS TRADITIONALLY BEEN WELCOMED AS “VEGETATIVE MEAT”. TOFU IS MAINLY MADE OF SOYBEANS, WHICH ARE PROCESSED THROUGH PROCESSES SUCH AS IMPREGNATION, GRINDING, FILTERING, BOILING, FINENING, CONDENSING AND FORMATION. TOFU IS RICH IN NUTRIENTS AND CONTAINS MANY TRACE ELEMENTS NECESSARY FOR HUMANS, SUCH AS IRON, CALCIUM, PHOSPHORUS AND MAGNESIUM, AS WELL AS SUGAR, VEGETABLE OIL AND ABUNDANT QUALITY PROTEINS, WITH A DIGESTIVE ABSORPTION RATE OF OVER 95 PER CENT. TOFU CAN BE PRODUCED ON A PERMANENT BASIS, NOT SUBJECT TO SEASONAL RESTRICTIONS, AND CAN THEREFORE BE CONVERTED TO VEGETABLES DURING THE OFF SEASON OF VEGETABLE PRODUCTION. AS A RESULT, TOFU FROM THE SNOW IS AN EXCELLENT FOOD FOR NUTRITIONAL SUPPLEMENTS AT THE BEGINNING OF THE FALL AND WINTER。