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... a long-lasting taste compared to tofu made from brine. It also avoids the potential burden that sodium chloride might impose on the body. Therefore, it is a kind of tofu that never bores even after eating a lot of it.
This is precisely why the tofu initially made by Mrs. Wen tasted so good and therefore did good business.
But now, they neither had fermented Physalis available or brine.
Zhuang Qingsui was clearly aware of this, her brows furrowed: “Sister, does this mean ...
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