japanese style restaurant dish tofu, simple pleasures of vietnamese cuisines

Now that I am in my thirties, when I was a child, I had a clear memory of curled up on my grandfather's legs.He would sit on an old wooden bed and smoke a Chinese bowl of Pope's smoke, and his ancient dry hands tore the roasted tofu into pieces, and then dipped the pieces into salt.When I was a child, I didn't think the tofu seemed attractive, but the adults seemed to like it.It is common to see cylclo drivers eat this dish on the side of the road while Haifeng is resting, as Haifeng still has many gorgeous trees and low little houses.If I close my eyes, I can still smell the aroma of roasted tofu.Even today, the cheap beer bar still offers grilled tofu, where customers can taste the pungent taste.Tofu has a variety of uses.Cook or steam.However, this ingredient is rarely served at banquets or luxury dinners.Most Vietnamese think tofu is unremarkable.Cheap and easy to buy.In Asia, it has been a century since people used soybeans for food.Tofu and other bean products are related to devout Buddhists who eat vegetarian food for religious reasons.Soy products are used to make meat substitutes and sometimes look and taste like meat.Visit any market in Vietnam and you will see women selling tofu with flat baskets.Customers know who made the best tofu very early, and it is very popular.In Hanoi, Mo market tofu is considered a specialty, such as Basil in Lang village or soy sauce in Ban village.The tofu factory in Mo village has its own secret, although all the tofu contains similar ingredients.Perhaps the quality control standard for tofu in Mo village is better, using better ingredients and refusing to cut corners for short-term profits.It takes time to make tofu.To make their tofu available at dawn, producers stay up late most of the time.First, one has to grind the soybeans and then filter them before cooking, cooling the packaging, compressing and stripping the final tofu.Every step requires careful and experienced hands.Nowadays, the hometown of Kemo is just a memory.There are narrow shops on the streetHouses and tall buildings.Even the Mo market has ceased to exist in order to build a shopping center.However, food lovers in Hanoi still remember the excellence of a range of products produced by the motoefl tofu manufacturer.The first step of their production was Taofu, a white condensed pudding, served as a sweet syrup dessert.Very popular with women, it is a good snack in hot summer.In northern Vietnam, powder sellers often ride bicycles with a bucket of powder behind them.Before adding syrup, vendors scoop a thin layer of ceramic powder into a bowl with a flat spoon.Nowadays, Japanese tofu is becoming more and more popular as people get richer.The purest product of the tofu cooking process this soft tofu can be found on the buffet table and fancy banquet.In my opinion, the tofu is too soft and it is broken at a bite.I prefer ordinary traditional Vietnamese tofu.Some afternoons, I sat in a restaurant on the side of the road, under a dazzling tree, enjoying the rich flavor of roasted tofu seasoned with ginger Flour.This dish reminds me of my childhood.Good food is not too expensive.