A bowl of fragrant tofu. [Photo/WeChat account: hafbwx]

In the bustling streets of Hai'an in Nantong, a quaint scene unfolds daily as an elderly couple push a tricycle cart, setting up a small round table and a couple of benches to open their business for the day. Amidst the sizzle of hot oil, they offer a taste of tradition and flavor that resonates deeply with the locals.

The star of their modest street food stall is the fried tofu, which has two distinct variations: stinky tofu and fragrant tofu, both crafted from the same tofu base but transformed by different cooking methods.

Unlike the pungent stinky tofu that's typically eaten plain, fragrant tofu undergoes a unique preparation process. The fried tofu pieces are simmered in a rich bone broth, allowing the essence of the soup to seep into the tofu, creating a harmonious blend of flavors.

When a customer arrives, the stall owners first line the bowl with bean sprouts and add a few pieces of fragrant tofu, skillfully cutting the tofu into smaller, bite-sized pieces soaked in the flavorful broth. A sprinkle of chopped cilantro and a ladle of soulful bone broth complete the simple yet satisfying bowl of fragrant tofu.

This bowl of fragrant tofu soup represents a nostalgic taste of home for the people of Hai'an, encapsulating the essence of tradition and community in every bite.