Why is tofu not as good now as it used to be

I come from Shipai, the home of tofu. I am most qualified to answer this question. There are several main reasons why tofu is not delicious nowadays.

1, the problem of soybean raw materials. In the past, soybeans were local soybeans without fertilizer. The flavor is good, but the yield is low. Nowadays, soybeans are imported or Northeast soybeans. In order to pursue the yield and the use of fertilizers and genetically modified technology

2, process problems. Traditional tofu uses firewood to burn. Now it is heated with steam from a boiler.

3, ingredient problem. Traditional tofu is using gypsum, now tofu a lot of use of internal fat, glucose.

3, process problems. Traditional tofu production using heavy weight pressing. Now use oil pressure jack.

4, equipment problems. Traditional tofu is made with stone mill, now use steel mill, in order to pursue the output, the dregs of the beans are ground in. Of course the flavor is poor.

5, ingredient problem. Traditional tofu. In addition to gypsum, do not add other accessories. Now the tofu add glucose and starch. It is to pursue the yield.

Tell a joke:There is a person, treat only buy vegetables and tofu. Said:Tofu is my life! After the friend back to invite, however, this person only eat fish and meat do not eat tofu. Ask why? He said: Tofu is my life. See the meat I don't want my life.