In the thousands of years of Chinese food history, all kinds of beans have sacrificed their lives for the extensive and profound Chinese food. They have been ground into flour, beaten into pulp, pressed into tofu, even grown hairy, sour and smelly, and still won the love of the vast number of diners. Not as good as bean curd, stinky tofu, lobster sauce, bean paste… fermented bean products with such changeable tastes are delicious, while many people are worried about [stinky brine] [unhealthy]. Bean curd: bean curd fermented by mold With less than half a piece of fermented bean curd, you can [snore] down a bowl of rice congee. Or put a clip into the hot steamed bread and pour Read More …