Fermented bean curd

Just as the idea of fruit wine was inspired by rotten fruits, fermented bean curd (doufu ru) probably comes from moldy bean curd. Since its birth, many people have fallen in love with it. Although most people treat it as a seasoning, some insist that it is good for one's health in prolonging youth, lowering blood fat and preventing Alzheimer's disease. Many places in China are known for the special fermented bean curd they produce. In Guilin of Guangxi Zhuang autonomous region, the fermented bean curd is a good present for friends. In Lankao of Henan province, the fermented bean died working for the people in the 1960s. The common food seems to contain rich aroma that leaves a deep impression. Zhang Yihe, a writer who talked about her family's life in the 1930s and 40s in Beijing, has a long story about fermented bean curd. From one eatery, she bought five kinds of fermented bean curd made from all across the country. The variety turned the simple breakfast with porridge and steamed bun into a journey of surprising discoveries. An old monk in Zhejiang also eats the same breakfast, but without such variety. Fermented bean curd has become part of his religious life.