Bean curd rice, as the name implies, bean curd and rice. It is the favorite breakfast of Fuling people. It is only found in Fuling along the river in the reservoir area. Occasionally, it is rare to encounter it in other places. When the expressway was not built, the Yangtze River, as a traffic artery, competed for the flow. In winter, there are many restaurants springing up by the river, whose main food is tofu rice. Whether it's morning, lunch or evening, tofu rice can bring warmth to tourists. The best way to make bean curd is to use fresh soybeans, which are soaked a day in advance and then pushed out with a stone mill. But who has the skill to push with a stone mill now? They were all beaten by machines. After the beans are beaten, the milk is filtered with fine gauze, and the remaining dregs can be used to feed pigs. The milk is put into a large pot to cook. When it is boiled, it is soybean milk. Then it is made with brine, and a pot of raw bean curd comes out. In the restaurants on the streets of Fuling, those with a big iron pot at the door are all bean curd restaurants. The seasoning of the bean curd rice is very fragrant. Use chopsticks to hold a piece of tender bean curd with the seasoning. When you eat it, the fragrance will fill your mouth.
