Guangfu, also known as Shicheng, is located in the western part of Guangdong Province, on the west bank of the Pearl River, and borders Guangxi to the west.It is a hub connecting the Pearl River Delta and Southwest China.Guangfu is known for its "stone kingdom," "sulfur city," and "stone city," and is also known as "the hometown of sugar cane oranges."

Main dishes: Emerging wrappedSteamedDumplings - a local delicacy of Lingnan, paradiseDog meatand bamboo shootsSnailsand fried snails, Lohan dishes from Six Ancestors' Vegetarian Food, and Cloud Float foodTofuand so on.

Nanny milkPeanuts

Introduction

Nanny milk and peanuts are a Guangdong specialty, created by a blind man named "Blind Gong De" in Guangzhou in the late Qing Dynasty.Nanny milk, also known as red fermented bean curd, is a specialty of China made by fermenting red beans, which is known for its ability to stimulate appetite and aid digestion.

People in Guangzhou call peanuts "peanut meat," so nanny milk peanuts are also called "nanny meat," so in the old days, there were often blind people selling nanny meat on the streets of Guangzhou.Nanny milk peanuts have become a delicacy in Lingnan, a Cantonese food.The way to cook nanny milk peanuts is also popular in the Cantonese gourmet world, creating a number of famous Cantonese snacks made with nanny milk, such as friedpiesand crab cakes

and so on.

History and CultureNanny milk and peanuts are a Guangdong specialty, created by a blind man named "Blind Gong De" in Guangzhou in the late Qing Dynasty.Nanny milk, also known as red fermented bean curd, is a specialty of China made by fermenting red beans, which is known for its ability to stimulate appetite and aid digestion.Blind Gong De lived in a shop in the Baobao Lane of Guangzhou (which is the predecessor of today's Baobao Road), and he was originally a chef. Once he fried oil cakes, his wife accidentally dropped the dough into the oil pot, and the oil splashed into his eyes, causing him to go blind.

However, Blind Gong De created nanny milk peanuts in his blindness, which is known for its fragrance, crispness, and rich flavor, making nanny milk peanuts a famous Cantonese food. Since then, blind people in Guangzhou have made a living selling nanny milk peanuts.

How to makeIngredients: 1 of peanuts, 1.5 pieces of nanny milk, 5 of salt8 pieces of star aniseand 3 of cnamom. Soak peanuts in nanny milk for a night, then drain and dry.

Then put the peanuts and large grain yellow sand in a large iron pot, and then put star anise, cnamom, and stir-fry until cooked, and you have crispy nanny milk peanuts.

Emerging stir-fried snails

IntroductionEvery summer and autumn, it is the time for people in Emerging to stir-fry snails.Because all the towns in Emerging have rivers, canals, and fields, snails are abundant and very tender, so farmers can get dozens of kilograms in a half day in rice fields and canals, so every summer and autumn, there are many snails for sale in every market in Emerging.People in Emerging stir-fry snails with dried chilies and garlic, accompanied bychilistraws,purple mintleaves, oil, salt, cooking wine (a small amount), green onion, ginger, red chili, green chili, small red finger pepper.Spicy

Stir-fried snails are very delicious.Eating snails is a must-have food for the Mid-Autumn Festival in Emerging. When the moon is round, every household cooks snails in their courtyard, balcony, or small table, in addition tomooncakesand taroand lycheesand so on. Snails not only have a delicious taste, but also have a folk significance.Because snails have shells, peeling the shells and eating the meat can dispel evil and bring good luck.Eating snails during the Mid-Autumn Festival is also a custom in Emerging.How to make

1. Wash the snails:

There is a very old folk method.

First put the snails in a basin filled with clean water, and then put knives, spoons, and non-stainless iron tools into the snail basin.The next day, you can see that the iron tools are full of snails, not only the bottom of the basin is covered with snail mud, and the mother snail also lays a lot of snail eggs.If you clean it up and repeat the process, the snails will continue to lay eggs.In this way, the snails will be cleaner inside.2. Peel the snails:

Here, I introduce a clay snail peeling tool, which is very simple: use a solid wooden board with a length of 260mm and a width of 80mm, and nail a 1.5mm thick curved iron plate on it. The iron plate has a height of 280mm, and there are three holes of 18mm, 16mm, and 14mm on one end. The other end is fixed on the wooden board. Then, according to the size of the snail, put the snail tail into the hole, and push the snail tail out.

This is convenient and quick, and you can quickly peel a few pounds of snails.3. Stir-fry the snails:

Ingredients: minced garlic, dried plums,

fermented bean curdand purple mintchili oiloil, salt, cooking wine (a small amount), green onion, ginger, red chili, green chili, small red finger pepper.Stir-fry

over high heatin a wok, add oil (about two large spoons.You must add a lot of oil, when plating, each one is oil shiny), wait for the oil to heat up, then add minced garlic, dried plums, fermented bean curd, green onion, ginger, red chili, green chili, and small red finger pepper, and stir-fry for 5 minutes (while constantly stirring), then add chili oil, purple mint, salt, and cooking wine, and stir-fry for another 5 minutes before serving.Here, we are making snails with dried plums.

By stir-frying the snails with dried plums, and then adding homemade chili oil, it is the most delicious.Tips for delicious food:

Purple mint is a plant with a unique aroma.

In Lingnan, purple mint is also a popular seasoning.Stir-fried with dried plums and chili oil, the smell is very fragrant.The taste is sweet and delicious, soft and chewy, and the snail meat is very tender and juicy.Essential spices for cooking snails.

The most important thing is to master the heat properly.If the heat is not enough,The meat of snailswill not be cooked;If the heat is too high, the snail meat will be difficult to extract.

Dried fish of Lu Ding

Brief introduction

Dried fish of Lu Ding, Lu Ding, GuangdongSpecial gourmet foodA national geographical product.“Lu Ding fish meat” is a long-standing, famous food in Lingnan.Its main raw materials are fresh local snails from Lu Ding.SnailsMeat andEggsLightly cooked, fried with pure peanut oil, due to its thin and wrinkled appearance, it is also called "Lu Ding fish meat".Because it originated in Lu Ding, Guangdong, it is a characteristic food of Lu Ding, so it is called "Lu Ding dried fish".Dried fish of Lu Ding is a historic, unique, and distinctly regional product.

Historical development

According to historical records, the dried fish of Lu Ding originated during the Yuan Dynasty's Great Ming period, and gradually matured and became popular in the Qing Dynasty's Qianlong period, becoming famous throughout Lingnan.After more than 700 years of continuous experimentation and innovation, "dried fish" has become a famous dish with Lu Ding characteristics.Because the dried fish of Lu Ding resembles a ball, it has the meaning of being round and complete, and the pronunciation of "dried fish" is homophonous with "rich", so the product's color is tender yellow on the outside and silvery-white inside, which makes it a special dish for guests, symbolizing wealth and prosperity.Therefore, whenever there are weddings, births, moving in, and birthday celebrations, or when celebrating traditional festivals, people often use it as a special dish to pray for family harmony and happiness.Many restaurants and restaurants (including some in the Pearl River Delta and Hong Kong) also use it as a signature dish to recommend to customers.Its characteristics are crystal clear, thin and wrinkled, resembling a light gauze;The taste is sweet and tender, soft and chewy, fresh and crisp, and this product is popular in Guangdong, Guangxi, Hong Kong, Macau, and Taiwan.In 1986, when Comrade Hu Yaobang, then General Secretary of the Communist Party of China, tasted the dried fish of Lu Ding, he highly praised it as "sweet and tender, comparable to mountain treasures and seafood".Since then, "dried fish of Lu Ding" has been included in the non-material cultural heritage protection list of Lu Ding City, Guangdong Province, and is being protected.On February 24, 2010, dried fish of Lu Ding was included in the national geographical indication product protection.

Production process:

Dried fish of Lu Ding, also known as Lu Ding fish meat, Lu Ding silk fish meat, is a traditional Han nationality dish in Guangdong Province, belonging toCantonese cuisine.It is a long-standing, unique dish, a rare delicacy for celebrations and festivals.Famous for its "Lu Ding fish meat", the main ingredients are fresh snails, starch, and fresh eggs.Nutritious, soft and delicious, sweet and fragrant, and does not become rotten when cooked.Suitable for people of all ages.Lu Ding silk fish meat is also a versatile dish, and various dishes made from it are flavorful, with a hot and simmering broth and tender fish meat, which makes people want to eat it.Lu Ding belongs to a hilly basin, and there are many ponds, producing a large number of snails.

Variations and development of dishes:According to records, since the Qing Dynasty (1736-1795), the people of Luoding would use pufferfish to make fish meat, which was usually the main course of the last dish at a banquet.The delicious taste of pufferfish meat is due to the fresh pufferfish raised with water from the Taijiang River (each pufferfish weighs about 150 grams), if the pufferfish is too big, the meat will be coarse, and the "pufferfish meat" will not be tender;If the pufferfish is too small, the meat will be loose, the "pufferfish meat" will have a slightly weaker fragrance, and it will not have a fishy flavor.). After removing the bones and skin, cleaning the meat, and cutting it into meat, and adding seasonings such as powder, salt, etc., the mixture is stirred in one direction or another to form fish meat, which is then pinched into small balls in the palm of your hand, and squeezed out from the mouth to form a uniform small ball, and then fished out with a spoon and fried in oil until golden brown.Because it is thin like a cicada's wing and translucent like gauze, it is named "pufferfish meat".

Eating methods:

The pufferfish meat of Luoding can be eaten after frying, freshFried pufferfishCrispy, sweet and fragrant, and has a unique flavor when mixed with milk.It can be used to make dishes, soups, and braised dishes, which will not fall apart after a long time, and has a smooth and tender taste.When braised, it is rich in flavor and has a long-lasting aftertaste.Before serving, boil with water for a moment, and serve withgreen vegetablesto eat.

Newly-made sticky rice snack

Introduction

Newly-made sticky rice snack—a delicacy from Lingnan!

Features:

Newly-made sticky rice snack, with its soft, fragrant, and chewy texture, especially its taste, is unmatched in Guangdong sticky rice snacks!Its cooking method is flexible and diverse, without strict rules, but the mainstream is similar.

Cooking method:

Newly-made sticky rice snack is wrapped in local winter leavesglutinous riceandgreen beansandporkand dried meat, etc., after carefully wrapping, it is cooked in a large pot with high heat and high temperature for about 8 hours.

Types:

Newly-made sticky rice snack is divided into three types: glutinous rice, sticky rice, and wet rice;The one wrapped in winter leaves is common, while the one wrapped in millet leaves has a particularly fragrant taste.Wet rice is most popular on the Dragon Boat Festival, because the wet rice is golden and transparent, which is suitable for cold eating. It can also be used as a refreshing drink in the summer.Every Chinese New Year, families give newly-made sticky rice snacks as gifts to relatives and friends.People who are far away come to the town, and they can't help but search for and eat newly-made sticky rice snacks, bringing with them a strong sense of hometown.

Newly-made dog meat

Introduction

People in the town have a deep affection for dog meat.

There is a saying: "Dog meat is cooked three times, and gods cannot stand it," and "Summer solstice dog, nowhere to run."This is not exaggerated, but it means that people in the town love dog meat.There is also a custom in the town to eat dog meat on the summer solstice.However, now people in the town eat dog meat more in winter than in summer.

Cooking method:

The cooking method of Heavenly Dog Meat has certain requirements. First, the selection is based on "yellow, black, flower, white," and it is believed that yellow dog meat is the most fragrant, while white dog meat is the most delicious.In fact, most people prefer black dog meat, believing that it has the best flavor and is the most nutritious.The dog meat eaten by people in the town now is chosen "cuts, ears, legs, and tail," and this type of dog is considered the best.

Cooking dog meat:

After killing the dog, scrape off the fur, then roast it with wood or charcoal, and roast it until it turns yellow, then wash out the internal organs and cut it into pieces, then put it in a pot to dry, and then transfer it to a pot to cook in broth.Cook with slow heat, add oil, salt, ginger, dried tangerine peel, and sugar, cook until fragrant, and then gather around the table to eat, accompanied by wine or other dishes, which is a very satisfying meal.Three Snake Dragon Tiger Phoenix Gathering

Introduction

Three Snake Dragon Tiger Phoenix Gathering is a traditional Cantonese dish from the town of Xinxing, belonging to Cantonese cuisine.

It generally uses three kinds of poisonous snakes: glass snake, shovel head, golden foot, and over tree vines.The snake meat is made into a soup. The soup made with fruit bat is called "Three Snake Dragon Tiger Duel", and the soup made with old cat is called "Three Snake Dragon Tiger Phoenix Gathering".The origin of eating snakes:The origin of eating snakes in the town is to remove children's night sweats and beautify their skin. Snakes are high-protein, white food, and eating them is beneficial for skin whitening.

Later, due to its significant therapeutic effects, and the continuous development of snake dishes in Guangzhou and other places, the custom of eating snakes has become popular in Xinxing. The first restaurant that sold snake dishes was the Phoenix Water Gate Restaurant in the town.

Variety and development:The initial dishes include cutting snakes, tearing meat, and adding chicken, beef, and vegetable slices to make snake soup, which is mainly for customers to taste.Later, it developed into "Three Snake Dragon Tiger Duel" and "Three Snake Dragon Tiger Phoenix Gathering".These dishes are currently popular in major hotels and restaurants. The Phoenix Water Gate Restaurant is the best, and its restaurant is now located at the side of the old. The Phoenix Water Gate Restaurant uses three kinds of poisonous snakes: glass snake, shovel head, and golden foot. They are made into snake soup, and the soup made with fruit bat is called "Three Snake Dragon Tiger Duel", and theㅠ soup made with old cat is called "Three Snake Dragon Tiger Phoenix Gathering".

The original dishes included tearing apart snakes and cooking the meat, adding

Chicken meatandhamand pork,and mushrooms,andand dried beansand other ingredients to make snake soup, which was exclusively for customers to taste.Later, it developed into "Three Snake Dragon Tiger Fight" and "Three Snake Dragon Tiger Phoenix Gathering".These dishes are currently popular in major hotels and restaurants, but the best is operated by the original Phoenix Water Gate, and its store is now located next to the, the original store is still in the same name, but now it is run by others. The three snakes are usually snakes, rat, and fox.Now, people are eating snakes more and more, besides snake soup, there are fried snake meat, cooked snake, snake skin, snake soup, baked snake, steamed snake, and more than 100 types.

If you add various ingredients such as cats, chickens, abalone, shellfish, and fish, you can make a variety of snake banquets. Snake restaurants have amazing snake banquets.For example, when dining at a snake restaurant, you can eat a plate of "three snake with wine". The waiter will bring a rat, a fox, and a snake to the table, and then hold the snake with one hand and step on the snake with the other, then press the snake's belly and cut a small hole with a knife to squeeze out a small piece, about the size of a grape, and put it in a white plate, and then cut the three green and transparent, and warm snakes into pieces and pour them into a bottle of rice wine for mixing, and then serve to each person.Snake wine is cool and refreshing, has no bitterness, and promotes blood circulation, calms the nerves, and cures cough.Golden Wealth ChickenBrief introductionGolden Wealth Chicken is a traditional Han nationality dish in Guangdong, belonging to Cantonese cuisine.It is like a golden treasure.

In many places in China, there is a saying that "without chicken, there is no feast". Chicken is homophonic with "lucky", and it has always been a symbol of good luck, avoiding evil, and celebrating festivals.

Especially on the table for New Year's Eve.

Characteristics:Golden Wealth Chicken is not only beautiful in shape and bright in color, but also has the meaning of being round and complete, and it is also suitable for all ages.Nutritional value:The protein content of chicken is high, and it is easy for the human body to absorb and utilize, which can strengthen physical strength and health.It is neutral in taste, warm in nature, and enters the spleen and stomach meridians.

It is suitable for people of all ages.

In the spring and summer, eating golden wealth chicken is a good way to enjoy the season.

Nutritional value:

ChickenProteinHigh in quality and easily absorbed and utilized by the body, with effects of enhancing physical strength and strengthening the body.Neutral taste, warm, sweet, enters the spleen and stomach meridians.Can strengthen the body and replenish essence and marrow.Used to treat weakness, malnutrition, diarrhea, dizziness, palpitations, irregular menstruation, postpartum milk deficiency, diabetes, edema, frequent urination, spermatorrhea, deafness, and tinnitus.Often eat fried chicken.Chinese cabbageCan enhance the liver's detoxification function, improve immunity, and prevent colds and scurvy.

Suitable for:

Generally, all people can eat, especially the elderly, patients, and those with weak constitutions.

1. People with fever, excessive internal heat, heavy phlegm, obesity, those with heat and sores, high blood pressure, high cholesterol, cholecystitis, and gallstones should avoid eating.

2. Chicken is warm and promotes fire, and those with hyperactivity of liver yang, mouth sores, skin sores, and constipation should not eat it.

3. Patients with arteriosclerosis, coronary heart disease, and high cholesterol should avoid it.Chicken soup；People with a cold accompanied by headache, fatigue, and fever should avoid eating chicken and chicken soup.

Method

Materials:

1 piece of tender mother chicken (about 1000 grams), 150 grams of cooked gold beef, 125 grams of green beans, 300 grams of soup,flavoring agent, sugar, 10 grams of chicken oil, 10 grams of flour, 20 grams of white wine, salt, and edible oil,pepper powdera little.Cooking process:

1. Marinate the chicken with 1 tablespoon of salt, 1 tablespoon of rice wine, and chopped green onions and ginger for 1 hour.

2. Place the chicken in a steaming pot and steam it over high heat for 15-20 minutes.The chicken meat is cooked and ready to be served.3. After the chicken is cooked, remove the bones, and cut the chicken meat into pieces.The soup can be poured out for later use.

3. When the chicken is cool, remove the bones and cut the chicken into pieces.

4. Prepare a large plate, arranging chicken and ham slices in a layered pattern on the plate.

5. Bring the remaining chicken broth from the steamed chicken (1 cup, taste first and add salt if necessary), and stir in 1 teaspoon of cornstarch and 2 teaspoons of water to create a thickened sauce, then pour it over the chicken and surround it with stir-fried green peas.

Cooking Tips:

Place a deep plate and arrange chicken and ham slices in two rows, add seasoning and broth, steam thoroughly, then flip it over on the plate, surround it withGreen peasand stir-fried green peas.

Six Ancestor Vegetarian Food

Introduction

"Six Ancestor Vegetarian Food" is also known as "Six Ancestor Cuisine", which is a traditional Chinese vegetarian dish.VegetablesIt is originally a vegetarian dish.This dish is named after the gathering of eighteen Luo Han, which is a "family banquet" with the flavor of the temple. It is carefully cooked with eighteen fresh and fragrant ingredients, and is a top-grade vegetarian dish.Features:

1. "Six Ancestor Vegetarian Food" is also known as "Six Ancestor Cuisine", which is originally a vegetarian dish.

This dish is named after the gathering of eighteen Luo Han, which is a "family banquet" with the flavor of the temple. It is carefully cooked with eighteen fresh and fragrant ingredients, and is a top-grade vegetarian dish.2. This dish is colorful, smooth and tender, fragrant and rich in nutrition.

Making

Ingredients:

Green beans

100g, mushrooms (soaked) 20g, vegetable oil 1 tablespoon, cooking oil 3 tablespoons.(A) Green cabbage (cut into small flowers) 100g, tomatoes (cut into wedges) 100g, smallCorn(cut into two halves),Mushrooms50g.[Cannot use animal oil and five spices: garlic, scallions, shallots, leeks, ginger]Making:

1, fresh mushrooms,

Lotus root,Lotus seedsWater chestnuts,Yam,...Scallions,... Bamboo shoots, garlicRadish,separately blanch in boiling water to cook, and prepare.2,Bamboo shootsafter washing, pinch into balls (size likereddate), prepare.3.

Carrots,Bamboo shoots,... Cut the bamboo shoots into pieces 3 cm long, 1.5 cm wide, and 0.3 cm thick.Chestnuts,Tofu,Fresh mushrooms,Gluten,Yam, wood ear mushrooms,Stone ears,Mushrooms,Tomatoes,Cut into 0.3cm thick slices.White gourdcut into slices.

4,Green beanscut into segments.

5, heat a pot on high heat, add vegetable oil to 70% heat, then add fresh mushrooms, mushrooms, wood ear mushrooms, stone ear mushrooms, carrots, bamboo shoots, yam, white gourd, chestnuts, lotus root, gluten, tofu, green beans, meat balls, red dates, and stir-fry, then addSalt...Soy sauce...SugarGinger juice, and stir until evenly mixed, then bring to a boil over high heat, reduce heat to medium for about 5 minutes, and then increase the heat again to boil, and add bamboo shoots and tofu balls, and add flavor, then drizzle with sesame oil and serve.[Cannot add alcohol]Note: 1 teaspoon is about 5ml;1 tablespoon is about 15ml;

1 cup is 236ml.Key techniques:1. Remove the heart and skin from lotus root, otherwise the dish will be bitter.

2. Remove the skin from all ingredients with skins.

3. After putting the tofu balls and meat balls into the pot, stir-fry carefully to maintain their shape.

2. Various raw materials, remove the skin.

Introduction

, a local specialty of Yunfu, Guangdong.

In various places in Yunfu, local residents are accustomed to making tofu for festivals and entertaining guests, and tofu is known for its tenderness, smoothness, whiteness, and deliciousness throughout the Xi River and abroad. Cantonese and Taiwanese people also bring it back to share with their families.

People also believe that "overnight tofu" has a different flavor, which is crisp, smooth, fragrant, and delicious, so they often make more to eat the next day.As the saying goes, tofu is delicious and requires multiple techniques.At 9:00 in the morning, we need to soak

Yellow beans, after half an hour, and then grind, resulting in "a stream of crystal liquid".

After grinding, we pour it into a pot and boil it, creating "snowflakes in a boiling soup".Then, scoop outSoybean milk(The remaining tofu skin can be stir-fried or fed to pigs, which is rich in nutrition), and then add appropriate amount of stone powder, too much stone powder will make the tofu "old" and not delicious.Using two buckets to alternate pouring twice or three times, this is called "kneading tofu".After another hour, take the tofu (semi-finished product) and use a white cloth to place it on the bottom, then pack it, and press it with a flat object. After cooling, put it in a basin with clear water, and after about half an hour, it can be filtered.As the saying goes, " ".The unique flavor of tofu is largely due to the water quality, especially the water from the (now ) in the local area, which is the best.

Tofu is one of the most important inventions in the history of Chinese food, and is considered a treasure by literati, and Chinese tofu cooking techniques are unparalleled, making Chinese " " a "world-class".

( )Making

The method of making is: cut the tofu into 0.6cm thick and 4cm wide and 5cm long rectangular blocks, and arrange them on a chopping board. Then prepare the stuffing (the meat for the stuffing is best to use pond fish, which has a very special flavor). Then cover with another piece of tofu, and slowly cook the tofu on both sides until golden brown, and then add appropriate amount of salt water and soy sauce, and then cook over high heat for 20 minutes, and then add green onions, and then use soy sauce and flour to thicken and serve.Before eating, sprinkle with pepper for a better taste.It can be made at any time of the year, and is suitable for all ages.When eating green leaves with tofu, it has a different flavor.After grinding, pour into boiling water, this is "snowflakes rolling in a hot pot".Then scoop out with a bag to extractBean curd(The tofu dregs left in the bag can be stir-fried or fed to pigs, which is rich in nutrients), the later added plaster has its own rules, it must be added accurately and in appropriate amounts. If too much plaster is added, the resulting tofu will be "old" and not easy to eat;If too little plaster is added, it will leak, and tofu will not be made.Use two buckets to alternate and pour in two or three times, this is called "tossing tofu".After another hour, scoop up the tofu (semi-finished product) and place it on a base of white coarse cloth, wrap it up, press it with a suitable object, cool it, and then place it in a basin with clean water, and after about half an hour, it can be strained for brewing.

This is what is said "tossing tofu".The unique flavor of Lin Tan tofu is largely due to the quality of the water, especially the well water of the local Qishan (now Lin Tan Middle School) is the best.

Tofu is one of the major inventions in China's food history, and has been cherished by literati and scholars for generations. The Chinese tofu cooking technology is unparalleled, making China's "Tofu Culture" a "world-class".(Yunfu)

Method

The method of making tofu is: cut the tofu into blocks with a thickness of 0.6 cm, a width of 4 cm, and a length of 5 cm, place them on a chopping board, and then place the appropriate amount of prepared filling (the filling is best made with pond fish, which has a particularly sweet taste), and then cover with another piece of tofu, and slowly fry the tofu on both sides until golden, then add an appropriate amount of salt water and soy sauce (the best soy sauce comes from Yunfu), and then cook over high heat for 20 minutes, and then add a handful ofLeeksand then thicken with soy sauce and bean powder and serve.It is better to sprinkle a little pepper before eating, the tofu is yellow and red, with a fresh and delicious, soft and chewy taste.Suitable for making in all four seasons, old and young can eat.InLettuceseason, eating tofu has a different flavor.