There is a difference. Japanese tofu is like jelly when bought back. It's usually made in blocks, usually hard on the outside and tender on the inside. Thousand-page tofu is generally flaky, thinner and more elastic to bite.

Japanese tofu, also known as egg tofu, Yu Zi tofu and egg jade crystal, is similar to tofu in texture, but does not contain any bean ingredients. It takes eggs as the main raw material, supplemented by purified water, plant protein, natural seasoning and so on. , refined by scientific formula. It has the tenderness of tofu and the fresh fragrance of eggs, and enjoys a high reputation among consumers for its high quality, delicious, nutritious, healthy, convenient and value for money. Choosing different flavors of seasonings can also produce hemp, spicy, sour, sweet and other flavors.

Thousand-page tofu is a new vegetarian product, which is very popular in coastal cities and northern areas of Chinese mainland. It adopts the latest tofu making technology in Taiwan Province Province, and is refined with soybean powder and starch as the main raw materials. It is a new century delicacy rich in protein. It not only keeps the original tenderness of tofu, but also has unique Q strength and brittleness, and also has super soup absorption ability. With modern cooking technology, high-quality new fashionable food can be made.