Why does it cost more to make traditional tofu than modern tofu?

Because traditional tofu is a little more difficult to make, traditional tofu to be more than the average tofu with a high concentration of soybean juice, the pressure of the time is long, out of the more delicious, so the cost is also high.

The traditional production techniques of tofu is a long history of traditional handicrafts. Refers to the various ways of making tofu, tofu can be fried and stewed at will, not melt after a long time, but more and more fragrant, more and more tendons. Boiled in the water, at any time to fish out and cut into long strips, with small sesame oil, sesame paste, chili oil, garlic sauce and other condiments hot dipping to eat, unique flavor, is a famous local snack "hot white tofu", known in all directions.

The modern process of making tofu is in fact relatively simple, but usually use less manual labor, usually using some all-in-one machine to make tofu. There is a direct can add beans into the machine after the entrance to the final tofu production is complete, their own at home if you want to make, or you can buy a small machine to make tofu.

Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine major towns on the Great Wall. As the city expanded, the number of soldiers and people increased. However, due to the lack of foodstuffs outside the city, the residents used the peach blossom water flowing out of the Puhui Spring to make tofu for consumption. Eating white, delicate, fragrant and delicious, and foreign tofu is not the same, and slowly became one of the indispensable food in the daily life of soldiers and civilians.

Yulin tofu characteristics:

Yulin tofu is made of high-quality soybeans and "peach blossom water" milling processed, point tofu with sour milk, the tofu made of white, soft, tender, tough, fine, beautiful taste, the Kangxi Emperor toured the elm, the local chef on the dish, the taste of the fresh and tender, the Emperor praised the name of the "fragrant white jade plate, red mouth green parrot", from the name of the ancient and modern.