I vaguely remember that I often visited a breakfast shop in the old street when I was young. The shop along the street, the morning accompanied by the ringing of bicycles and the noisy vegetable market culture in the neighborhood opened the student era. I still remember the radish cake on the old street stalls. The fried dough sticks and soy milk in the breakfast shop along the street and the bowl of white flowers and tofu flowers...unforgettable, perhaps unforgettable is just the unique imprint of the era that I used to be young! Today, the breakfast culture on the street has or exists, or has been replaced by the breakfast in the tall buildings, tofu flowers still have to have such a little grounded fireworks! Old Suzhou teahouse, today I will focus on how the tofu flowers in the altar captured my heart... (after all, the rest of me feel and this bowl of tofu flowers is not worth mentioning) That altar, let me recall the original bowl of tofu flowers, after all, are so old things. At first glance, there is nothing special in the tofu flower in the altar. The side dishes are prepared in every small dish outside the altar. The mustard, shrimp, seaweed, coriander and onion are added with a little soy sauce. After stirring, it is not suitable for stirring too much. Wait until the soy sauce fully penetrates the tofu layer, the side dishes are evenly distributed to each area, and you can taste it after multiplying into a bowl of medium cooler. This process, avoid because the soy sauce is not completely penetrated and then pour more soy sauce for its rapid penetration, which will cause the whole bowl of bean curd to taste salty in the later stage. Maybe I am such an acute son, so there is no less water in the later stage! The entrance is smooth and there is no smell of beans. A bowl of bean curd made by your own preferences is still quite fulfilling. When it is brought up, it takes a while to uncover it, in order to make the tofu condensate in time!