Basic Classification Edit

Tofu hua is served with a shallow saucer-like spatula skimmed into a bowl with chili peppers, small onions, and other condiments. The brine or condiments vary from place to place. According to the north and south of China and the coagulant used, as well as the dipping water used for serving, it is divided into southern and northern bean curd flowers.

1. Southern bean curd

The brine is used as a coagulant for dipping, and it has a sweet flavor. It is eaten as a dipping sauce for the beansprouts, which is made mainly of crushed chili peppers with vegetable oil, scallions, coriander and other spices. People in the south are particularly favorite, Fushun bean curd is particularly famous, followed by Jiangmen meat bean curd, both of which are included in the intangible cultural heritage of Sichuan Province.

2. The northern bean curd is made with gypsum as a solidifying agent, and has a delicate feel. Sweet sauce-based with vegetable oil and other dipping water to eat. Mainly in the north of China's practice and consumption methods. There are added syrup or granulated sugar, brown sugar, summer is usually cooled tofu flower eat, winter is added to the hot sugar water to eat, some people in order to drive away the cold will also be added to the sugar water ginger

juice or for the sake of taste to add green beans, red beans, colorful fruits or powdered rice balls to eat together. More innovative way to eat will be added to the chocolate syrup, made of heavenly stars, "chocolate bean curd", in Hong Kong, there are black sesame paste with "sesame paste tofu flower", some people according to its shape image will be known as "Taiji The first time I've ever seen it, I've seen it, and I've never seen it again.

There are savory tofu blossoms with shrimp skin, pickled vegetables, crushed soy sauce and fried dumplings, which are common in the Jiangsu, Zhejiang and Shanghai areas.