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Scenic specialties

fermented bean curd

Tofu milk is a traditional Chinese folk food that has been circulating in China for thousands of years. Soybeans become tofu and then compacted into pieces. From the selection of materials to the finished products, we must go through nearly 30 processes. After the altar, we should add high-quality white wine to continue to moisturize. During this period, the microbes secrete various enzymes to promote the decomposition of protein in the bean curd into nutrients. High value amino acids and some flavoring substances. After a few months of opening the altar, a special taste stimulates the sense of smell, the taste buds are ready to move, the entrance is delicate and delicate, delicious and palatable, and appetite is increased.
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Tofu milk is a traditional Chinese folk food that has been circulating in China for thousands of years. Soybeans become tofu and then compacted into pieces. From the selection of materials to the finished products, we must go through nearly 30 processes. After the altar, we should add high-quality white wine to continue to moisturize. During this period, the microbes secrete various enzymes to promote the decomposition of protein in the bean curd into nutrients. High value amino acids and some flavoring substances. After a few months of opening the altar, a special taste stimulates the sense of smell, the taste buds are ready to move, the entrance is delicate and delicate, delicious and palatable, and appetite is increased.

豆腐乳,是中国流传数千年的汉族传统民间美食,大豆变成豆腐再压坯划块发酵而成。怪石岭豆腐乳从选料、到成品要经过近三十道工艺,装坛后还要加入优质白酒继续沁润,在这期间微生物分泌出各种酶,促使豆腐坯中的蛋白质分解成营养价值高的氨基酸和一些风味物质。数月后开坛,一股特殊的味道刺激着嗅觉,味蕾蠢蠢欲动,入口松酥细腻,鲜美适口,增进食欲。

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