What is the best 10 tofu in China?

Tofu is divided into north and south tofu, and the main difference lies in the different materials of tofu. South tofu is made of gypsum. Because of its high water content, its texture is tender, with a water content of about 90%. North tofu is mostly made of brine or acid paste, with less water content and older texture than south tofu, with water content of about 85%. However, because of its low water content, tofu has a stronger taste, a tougher texture and is easier to cook. Tofu is a traditional food in China, which is delicious and healthy. Let's take a look at the best 10 tofu in China, see if there is any from your hometown, and where do you think it is the best?

1, Yunnan Shiping Tofu

Shiping bean curd is a specialty of Shiping County, Yunnan Province. The tofu made by Shiping underground well overcomes the shortcomings of using a single coagulant to make tofu, but it also integrates the advantages of each single coagulant, improves the shortcomings of bean products made by traditional coagulants, such as easy dehydration, rancidity and unstable quality, and greatly improves the taste and quality of Shiping tofu. It is famous for its delicacy, smoothness, chewiness, unusual fragrance and strong local flavor.

2. Anhui Huainan tofu

Huainan tofu is a traditional bean product of Han nationality in Huainan City, Anhui Province, among which Bagongshan tofu is also called green tofu. Have a long reputation and never tire of eating. It is a perfect food, dense and white, tender and tough, with good color and fragrance. Known for its freshness, purity, fragrance and elegance, it can be eaten in all seasons. According to legend, Liu An, king of Huainan, and Bagongshan refined the elixir of life and invented tofu. Liu An was ecstatic. He immediately put the elixir into the tofu, stirred it and swallowed it in one gulp. Suddenly, he was as light as wool and floated to the sky.

3. Suichuan Tofu in Kaifeng, Henan Province

Speaking of Weichuan tofu, it can be said that it is well known to local women and children. It has a history of more than 2000 years. Weichuan tofu is unique in that its surface is amber, its leaves are pure white and its texture is hard. When you throw a piece on the ground with a catty, it won't come out, it won't have burrs and it won't be deformed. Tofu can be hung with a scale hook or a hemp rope. It will not deform or boil when put into the pot, and the more stewed it is, the stronger it will become.

4. Shaanxi Yulin tofu

Yulin Tofu is a specialty of Yulin City, Shaanxi Province, and a landmark product of chinese national geography. Yulin tofu is made of Yulin peach blossom water and local high-quality black beans through eight processes, such as drying in the kang, peeling, soaking, grinding, filtering, boiling, ordering and pressing. Its uniqueness lies in that tofu is made with acid pulp (that is, the juice rich in lactic acid bacteria is leached after making tofu) instead of brine and gypsum, thus maintaining the flavor of beans. Fragrant and refreshing, slightly sweet lips.

5. Tofu in Youxian County, Hunan Province

Tofu in Youxian County is very famous, including dried fragrant bean curd, bean curd soaked in peach leaves, water bean curd in Huangtuling and oil bean curd in Yajiangqiao. Youxian has a long history of producing tofu. According to the Records of Youxian County, in the Ming and Qing Dynasties, Youxian tofu flourished as an industry and was quite famous in Sanxiang. Many bean curd masters in Youxian County were taught by their ancestors. The tofu made is unique in technology and fine in workmanship. Strictly control water use, bean selection, bean grinding, boiling, paste and other links to ensure quality, which is popular for its fresh, smooth, fragrant and delicious color.

6. Sichuan Shahe Tofu

Shahe Tofu is a specialty of Gaoxian County, Sichuan Province, and a landmark product of chinese national geography. Shahe tofu originated 35 years before liberation (1946). Many Shahe people like to make tofu and eat tofu. Shahe tofu has the characteristics of tender skin and pure color. Can cook nearly 100 kinds of delicious dishes, because of its fragrant, crisp, tender, fresh, crisp, hemp, spicy, spicy and other characteristics.

7. Shaanxi Luonan tofu

Luonan bean curd, a specialty of Luonan County, Shangluo City, Shaanxi Province, is a symbolic product of chinese national geography. Luonan tofu is made in rural areas with an ancient technology and ground with a stone mill. After soaking soybeans in clear water for a day, soybeans swell in water, and raw soybean milk is ground with L-shaped stone crutches. Filter the soybean milk, put it in a pot, heat it to 80% maturity, add some slurry with the slurry, boil it, take out the tofu, bag it, flatten it, control the water and shape it. The taste is soft, tender, smooth, tender, lumpy, soft, delicate and elastic.

8. Shaanxi Baishui Tofu

Baishui tofu is a special food in Baishui County, Shaanxi Province. Because of its good taste, it enjoys a good reputation both inside and outside the province. White water tofu has a long reputation, with a history of more than 400 years. White water tofu is white, thin, tender and tender, and has a strong bean flavor. Cut tofu or slices, blocks or strips with a knife. The stubble is white and thin, soft and tough. It won't rot if cooked in a pot for a long time. When fried in oil pan, it will be yellow and soft, and it will taste soft and tough.

9. Milk tofu in Zhenglan Banner, Inner Mongolia

Milk tofu in Zhenglan Banner is a specialty of Zhenglan Banner in Inner Mongolia Autonomous Region and a landmark product of China's national geography. Zhenglanqi milk tofu has a long history, unique technology, delicious taste and rich nutrition, and enjoys a high reputation at home and abroad. It has the reputation of "blue flag milk is the best in the world". Zhenglanqi milk tofu is white or milky white, rich in frankincense and compact in texture.

10. The new technology of lactone tofu changed the traditional method of making tofu with brine, reduced the loss of protein, and improved the water retention rate of tofu, which was nearly 1 times higher than the conventional method. The traditional method of making tofu mostly uses gypsum and brine as coagulants, which has complex technology, low yield, short shelf life and is not easily absorbed by human body. Using gluconolactone as coagulant to produce tofu can reduce the loss of protein and improve the water retention rate. The yield is greatly improved, and the tofu is white, delicate, shiny, good in taste and long in storage time.