This phenomenon can be found in a lot of compound words like red bean, bean curd, and teacup.
Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor.
This time, the bottom three in the second round needed to make bean curd.
The alkaline in the water makes the bean curd in the "tofu" soft and mellow when it is heated in ceramic pots.
Young leaves and stems are collected in early spring time and cooked with other food items such as dried tofu (bean curd).
His father also operated a bean curd shop.
In this way the dry bean curd shreds can soak up the flavor of the other ingredients, and the soup is clear but savory.
Dry bean curd is made by each restaurant that serves it, so the flavor is guaranteed.
