I remember the old neighborhood near my home. On the first floor, there should be a place that belongs to the tofu workshop. At night, someone always carries a pot to buy the newly arrived soy milk and beancurd. Every time I smell the beans in the old wooden "equipment", I am always full of curiosity. Now drinking the soymilk squeezed from the soymilk machine at home, I always feel that there is a little steady and quiet bean fragrance. People always do this, and love is inferior to a little bit of cut. A friend who met by chance, talking about Chang Ting at home, I remembered Changting tofu, the eight cadres of Daixi, the earliest known is the tofu. A place where you can make good soy products, you don't have to think about it, it must be a good mountain. Good mountains and good water are good excuses. By breathing the humanistic smell of the mountains and the water, you can also take a look at the yuba, the hourly light that solidifies in the food of the bean curd. Looked at the ancient city wall of Changtings small county town, listened to the songs sung by the old people under the city gate, and smelled the delicate warmth of this small town, such as the bean fat bean fragrance here, quiet in the hour light or Flowing or solidifying into different appearances. The bean that is made of yuba is non-GMO soybean. Only when the soybean fat content is high, can the bean hull be better condensed. Soymilk is quietly lying in a special wooden box, relying on constant temperature steam to start layer after layer condensation, 80 degrees Celsius high temperature, this process is about twenty minutes, time will give a bean husk.