Tofu

Tofu is the classic dish in the river, which is characterized by soy, spicy, tender, soy, hot, fresh, fragrance and plastic. Founded in the Qing Dynasty (1862), he began his work at the Wanfook Bridge in north Chengdu, formerly known as the Chan Xing Bing restaurant. The shopkeeper, Chen Chun Fu, was run by the boss's wife, and the female owner was called Mrs. Chen. It was a bridge that crossed the river, not long but rather wide. On both sides are high-strength bars, with fish caught on top of a bridge with gold-coloured paintings on which there is often a dealer's pawn, a cart carrying a sedan, and a hard-working man resting there and hitting the point. The main customers of the Chen Xing restaurant are the oil-picking porters, who often buy tofu and beef, and then get some vegetable oil from the oil and ask the boss's mother to process it. Over time, Chen has developed a unique set of techniques for cooking tofu, which is well appreciated by the colored red, beef-smelling, extraordinary and famous. The food-crowders are moving in such a way that it is always here. It is a good thing that someone who looks at her boss's mother's sissy play is Chen mahjian tofu. As a result, the food shop was named "Palma Chan tofu". According to the Chengdu General Review, tofu Chen was recognized as a well-known food at the end of the Qing Dynasty. As a result of the continuous efforts of her generation, her restaurant has been well known for more than 140 years and has been well received by domestic and foreign eaters. Since coming to the “food and beauty” world, various versions of the soybean tofu have been viewed, and it has been felt that there are imperfections in the approach, although each has its own strengths, compared to the true soybean tofu approach. Here, we share the whole of this dish and hope that it will serve as a reference for friends who like it。