Tofu

Tofu is a traditional home dish and one of the representative dishes. The somber tofu is characterized by hot and hot spices. Hot. It means eating while it's hot. Since the dish is made with a third of the soup and is made using a pickled method, cooking does not normally cool quickly while the food is hot. Spicy, taste and taste. The combination and application of the three peppers, the peppers, the peppers, the peppers and peppers, and the soybeans, which are referred to as one of the representative dishes of the river, make it reasonable to use the three peppers, and then give people a taste of their mouths full of fragrance. The incense, by definition, is an enjoyment of smell and taste. The soybean tofu accentuates this canal, and the fragrance of its fragrance and pepper paste on the table gives people an impulse to taste it immediately. It does not taste sour and unbearable. It does not taste like it. It is a rich fragrance behind the entrance, chewing it up and adding fragrance to the sofa of beef, which is very resonating. The soufflé, it's the feeling of beef pellets being fried to the right scent and soufflé. This dish is made not simply of beef grains, but of beef grains, which can only be boiled to sofa, and beef, which chooses seven-and-three-scree beef in a lean phase, is better prepared to cut it to shreds with its own knife, for example, if it is not too late, and when the meat is crushed, the water is purified, and the initial squeaks are blown to the ground until it feels like a low-foiled meatfall is starting to feel like it. It's simple tofu, but it'll take a while to get it done! Tofu is made from the old, but with a wide range of tastes, it is preferable to use moderate tofu, which appears to be too hard and too soft, tofu from the north, and tofu from a box sold on the market, which is used to emboldened or bulked tofu, which is not properly prepared. Today, at the invitation of a friend, the dish is shown again。