The production process of tofu is complicated, including grinding, point marinating, pressure molding and other steps, and subtle process adjustments will also have a huge impact on the taste of the finished product, "bean curd" is one of the derivatives. Compared to tofu, the pressure is lower during the molding stage, or even this step is omitted altogether, so the taste is exceptionally soft. The taste of Lingnan bean curd is similar to that of northern tofu brain, while the bean curd in Chongqing is slightly harder, and in terms of flavor, it will have a strong bean aroma. People and water floating are the main bean curd, but its taste has its own characteristics.

Renhe produces two kinds of bean curd, old bean curd and water floating, in the production stage, more flocculent is broiled, which makes the taste of bean curd not unified, and it is not difficult to find that it is composed of small and soft clots. The soup base is the leftover bean water after some marinade, and the bean flavor is fragrant.

Water rafting is a rare dish that can be competitive even if you look at various parts of China. The dish is closer to the state after colloidal condensation, and the soft bean curd is full of water, and can even be suspended in the bean soup, hence the name water floating. When eating, you need to push the chopsticks to the edge of the bowl, and after stacking, you can lift the chopsticks with the tip of the chopsticks, and you can feel the softness just by looking at the shape with the naked eye.

The taste of the old bean curd is not "old", and the softness is actually closer to the middle and upper level of Chongqing. Water rafting is quite sought-after and often sold out, and old bean curd is suitable as an alternative.

In addition to the flavor of the beans, Chongqing's Sichuan-style dishes also provide a very obvious flavor for the bean curd, and the red oil dipping sauce floating on the water is a treasure in the store, bringing a strong flavor to the bean curd.

If you are not accustomed to the salty and spicy flavor of bean curd, you can also experience the unique condiments in the store through the mixed vegetables, which are fragrant but not spicy, and the hot dishes are particularly prominent, including kidney slices, fat sausages, etc., and if the amount of food is not large, you may wish to choose the hot mix three-in-one and four-in-one. Many customers dump the bottom of the dish and even make a special trip to take it away, so the store has specially made canned chili sauce, and visitors should be aware that scarce and heartfelt souvenirs can sometimes do wonders.

The shop is simply decorated and has a local atmosphere. Due to the structure of the house, the meal preparation process is done "underground", and the cooking is sent to the seating area by elevator, and the supply of the signature water float is not stable, so it is best to go there at noon.