Chongqing's soybean

Bean flower, by definition, a bowl of beans, a bowl of rice, and a small plate of sauce. It's supposed to be in the same way that a general store sends another bowl of soybean water, called the “silent water”, which can be used in unlimited quantities. This is also an early Chinese fast-food prototype. Bean blossoms, between tofu and tofu brain. It's older than tofu, but it's smaller than tofu, and it's able to pick it up with chopsticks. It's easy to sell, it's good to taste, it's good to eat. And this bowl, which seems to be simple, has been integrated into the lives of Sichuan people, whether it's early dinner, or out of the street, or tourism, if they want to eat it, they'll have a bowl, and they'll be all over the place. I don't have the conditions to make soybean flowers at home. I have too many tools to use, but I have to get myself a little bit of self-indulgent to get to know the guacamole. Why private? As the times have changed, the soybean meal is no longer as monolithic as it was in the past, with all kinds of guacamole, beans, beans. To the greatest extent possible! And the crumbs of the bean graft, because of their variety, each home offers its own skills to attract its guests. A bowl of bean blossoms. The most important thing is the sauce