In Longdong, but Jingchuan tofu brain is amazing, and it can't be reached anywhere else. This is all public and private, regardless of the nature of Jingchuan soil, especially water. The same method, the same raw materials, where there is no tofu, where tofu can reach Jingchuan? Or planted under corn, sorghum and tall crops? Soak S beans and watercress thoroughly and grind a plate with a small stone mill. The couple sat at both ends of the bench, with grinding rods in their hands. Face to face, eye to eye, mouth to mouth, turn around, pour a spoonful of water, turn around, pour a spoonful of beans, grind and grind, push and push, and sing songs, saying that there are children playing in the distance. After grinding, put it into a vat, boil several pots of water, squeeze or pinch or press the prepared bean juice with silver basket silk cloth, and thick white juice gurgles out from the small holes of the basket cloth, filling the vat and basin at once. To make tofu brain, we must seize the time and master the temperature. Don't talk much, the fire must be big, so that the soybean milk can overflow the side of the pot, not the outside. So we took out the spoon and lifted it again and again, 200 times and 100 times. Then we used a little tofu water or gypsum water and immediately "sat down", but it was soft but not thin soup. The big crock was wrapped in cloth and the lid was sealed tightly. Beans are covered in fragrance, and they are picked out on the street before dawn. At the other end, hot oil, garlic, salt, vinegar, soy sauce and mustard soup were filled to the brim. When the lid was lifted, the hot air and aroma overflowed into a space full of tofu brains. Flat shovel spoon, shovel shovel, cutting east and dragging west, tottering, but the crystal can't fall down, gently and casually dancing, quickly taking a few spoonfuls of a bowl, a bowl of white moving crystal objects still moving in the bowl, this is not the action of drinking soup, but the overall action, and then holding an iron eye.

With a large flat-bottomed spoon, water usually has a little salt, Chili oil, vinegar, soy sauce, mustard and garlic water. It has covered the colors of red, purple, white and yellow, and it melts in the mouth and tastes delicious. There is water in your mouth and your cheeks are crisp. Strangely, at this time, the street has begun to be lively, and there are many acquaintances, no matter whether they are women or men, or whether they have been squeezed by generations of relatives and friends. No matter rain or snow, the whole body and mind are immersed in crystal-clear and wonderful things, the soul is hooked by the fragrance, all of them bury their heads, and concentrate on reaching the state of ecstasy and ecstasy. Take a spoonful, mix the soup in, shovel a spoonful, and stay away from your mouth. I want to eat as soon as I breathe in, and I have slipped into my stomach. From the jar, into the bowl, into the abdomen, tofu brain has been jumping and falling wholeheartedly. People buried their heads one by one and began to eat. Full of bean fragrance and bitter fragrance, it meets the needs of northerners for tongue coating, throat, stomach feeling and visual smell and hearing. A bowl is like eating fire. The smell of beans still lingers in my mouth. I speak at work and school meetings for a long time of two or three hours. Then pick up an oil steamed stuffed bun, crispy, and eat it with tofu brain. Or there is a child standing on his knees, not crying or making trouble, breathing painfully, but watching an adult's mouth move, watching others' mouth move, and the child's mouth is constantly moving. In fact, children are far away from tofu.

When the brain is hundreds of steps away, the mouth is already moving, and the eyes are looking at the spoon and adjusting. Adults feed, eat by yourself, and pay after eating. Keep your mouth moving like this until you leave. Children are picky about food, one smells good and the other doesn't. Every morning, tofu brain smells good. It's heaven! When my mother was pregnant, her mouth was the most greedy and she loved tofu brain, so did my father. A child's prenatal education can reach a tacit understanding with tofu brain at birth.

Jingchuan bean curd is a great fusion of white, tender, soft, smooth, soft, sweet, bitter and beach. Who invented it? I can't learn more carefully. Pingliang people, Lanzhou people, Xi' an people, come to Jingchuan for business, inspection, squatting, and big cadres.

The coolie always drinks with his companions to find the bean curd in Jingchuan. Obviously, in Jingchuan, the word Jingchuan should be added in front of the bean curd.

Looking along the street, the breakfast dishes have been sold out, and the big fish and meat in guest houses and restaurants are not eaten. We have to rush to the North Gate market to eat tofu brain cooked at noon.

After eating three bowls in a row, I was satisfied. I went back and told my family why I didn't bring some, so I brought them with utensils in cold weather. It is best to eat on the spot. So everyone will go to Jingchuan to eat Jingchuan bean curd. You might as well have a taste. If spicy garlic is not adjusted, adding some sugar can clear the fire, and yellow wine can cure gonorrhea. Is nutrition and fitness better than palace? These dishes are very useful. A hundred years and a thousand years, enduring. Everything can be changed and updated, but this method is immutable and cannot be updated. The more old-fashioned, the more attractive, the more flavor. No matter who can do it, no matter how smart people are today, invent such a snack and let people taste it. I'm afraid names can be chosen and experts can make them, but fame, status and popularity can't be played for a long time.

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