Soaked rice with milk curd is the "Shanghai taste" in the bones. Shanghainese call the bean curd "boneless roast goose", and the local market share is the Dingfeng brand bean curd. At the end of the Qing Dynasty, the popular Dingfeng Sauce Garden, which is now Shanghai Dingfeng Brewing Food Co., Ltd., is a Chinese time-honored enterprise founded in 1864, and the production of bean curd includes red side, white side and color bean curd, red bean curd is divided into big red side and small red side, white bean curd includes bad side, oil bean curd. Jinjing fermented bean curd and rose fermented bean curd are the main categories of Dingfeng, the packaging is exquisite, both are red square, the color is red with brown, and the rose petals in the ingredients are fragrant and slightly sweet, which is the unique flavor of Dingfeng fermented bean curd, but the red side of Dingfeng tastes slightly saltier than the white side, so Shanghai people often use it to make rice. Jinjing bean curd has won the National Silver Award, and the bean curd such as Bad Fang, Little Rose, and Xiaomouxiang has also won the Quality Product Award of the Ministry of Commerce. The official flagship store sells for about 15.8 yuan (360g) a bottle of bean curd.