What kinds of tofu are there?
As we all know, tofu has a very long history. It was invented by Liu An, King of Huainan, at least two thousand years ago. It was introduced to Japan from China and then became popular throughout Asia. Today, Shanghai Wangxin will talk about the classification of tofu.
Our tofu according to regional differences, each nation developed its own characteristic tofu, mainly divided into three big categories: southern tofu, north tofu, lactone tofu.
Southern tofu and lactone tofu are the most popular in the south. They taste quite tender and smooth. Southern tofu generally uses gypsum as a coagulant and contains more water. Lactone tofu with gluconate lactone as coagulant, compared with southern tofu more tender.
Beidoufu, as its name implies, is a kind of bean products that people in the north like. It uses brine as coagulant, and the finished product is harder and has much less water content than southern tofu.
In addition to these domestic offerings, there is also tofu in neighboring Japan, where in recent years egg tofu has become a popular dish that resembles steamed eggs but lacks the heavy smell of steamed eggs. Innovative and classic, can be said to be very in line with the characteristics of the island people.
Shanghai Wangxin hopes that more new products can be developed in the domestic soybean product industry, so that the young generation can better understand the tofu culture. We have the responsibility to keep the tofu culture passed on and make the bean product market thriving.
Shanghai Wang Xin as a professional soybean products machinery manufacturer is willing to explain more soybean products knowledge, bring more soybean products culture.
