What is Japonica pulp water and what is it used for? Please tell me

Jiang Shui Shui is a special snack of the Han people of Shaanxi and Gansu regions. According to legend, the name was given by Liu Bang, the founder of the Han dynasty, and Xiao He, the prime minister, to Hanzhong. Its taste is sour, spicy and fragrant, and it is unique. ) are the best choices for boiled vegetables. Guanzhong glutinous rice noodles resemble sour soup noodles and are a common snack in summer. Most glutinous rice noodles are celery. The syrup from Dingxi, Gansu is lighter, dissipates heat and relieves summer heat, has a light color and sour taste, and is especially famous for its Dunhuang syrup. The water surface of Shanxi Yicheng pulp is similar to that of Shaanxi and Gansu, but the water surface of Shanxi Yongji pulp is completely different. Pulp water is obtained by fermenting pulp water from tofu making. She has onepeculiar sour flavor, which is different from acetic. acidic (whatever it is). There are obvious taste differences between aged vinegar and rice vinegar, and the taste is somewhat similar to Beijing bean juice. When eating noodles, add boiled water, oil, coriander, chopped green onion, etc. to make them particularly acidic, fragrant and refreshing. They are also considered a special Yongji snack.