What is old tofu and what is young tofu? Is it the southern and northern tofu?

Old tofu, also known as northern tofu, is a traditional snack originating in Shandong Province, similar to tofu brain, but more complex in production, more craftsmanship, and the taste is more old than tofu brain. Old tofu is white and bright, tender but not fluffy, and the brine is clear but not bland, with a unique flavor. Old tofu is a popular breakfast specialty in some parts of Shandong. Old tofu is white and bright, tender but not loose, brine is clear but not light, the oil is fragrant but not greasy; the aroma of the food, meat flavor but not fishy, spicy flavor but not choking.

Tender tofu, also known as southern tofu, soft tofu, gypsum tofu, it uses a molding agent is gypsum liquid, compared with the northern tofu, the texture of the softer and more delicate. Making tofu with gypsum is relatively common in rural areas. The main procedure is the same as making brine, vinegar, or "sweet leaf" tofu, except that gypsum is used instead of brine, vinegar, or sweet leaf juice. The color is white, the texture is delicate, soft and tender, rich in protein, high nutritional value, often eat gypsum tofu, can make a person's face become white and tender.

South tofu (young tofu) is white in color and very tender. Northern tofu (old tofu), on the other hand, is relatively yellowish and older. Southern tofu (young tofu) uses gypsum as a coagulant, while northern tofu uses salt brine as a coagulant. Beifu or northern tofu, also known as old tofu and hard tofu, refers to tofu made with salt brine as a coagulant. It is characterized by greater hardness, elasticity, and toughness than southern tofu (tender tofu), and lower water content than southern tofu (tender tofu), generally between 80% and 85%. North tofu, also known as brine tofu, as the name suggests its molding agent is brine, compared to the south tofu texture to be a little firmer, but the cut surface is not as smooth as the south tofu.