Chiba tofu is made from soybeans.

Thousand-page tofu is a soy protein product refined from soy protein isolate and water, as well as edible vegetable oil, starch and other materials. It can be made into various special dishes through cooking.

Soy products can be used to make many delicious ingredients, and there are dozens of kinds of tofu. The most common ones are old tofu and soft tofu, as well as large avocado and adzuki bean soaks, Xianggan, Qianzhang, etc.

Although Chiba tofu is not tofu, it is a soy product. Its main raw materials are soybean flour and starch. However, the production process is completely different from ordinary tofu, and the cost is also different from that of tofu.

Chiba tofu is a vegetarian product, low in fat and low in carbohydrates. Chiba tofu not only maintains the tender and smooth texture of tofu, but it is more elastic and chewy than other tofu, and many people like to eat it.

The origin of Chiba Tofu: Chiba Tofu is a folk delicacy whose history can be traced back to the Tang Dynasty.

At that time, tofu had become a mainstream product in the food market, but the origin of its name was very complicated.

Some people believe that the name Chiba Tofu comes from the legend of the god’s dowry.

According to legend, during the Tang Dynasty, there was an immortal named Erlang Shen. He was one of the twenty-four sons of the Emperor of Heaven, and he often played games in the human world.

One day, Erlangshen came to a small village called Chenjia. He saw that the people in this village were living in poverty, so he decided to help them.

So he lent a sacred pot to the wife of the Chen family and asked her to make thousand-layer tofu.

This tofu dish is delicious in color and flavor and is very popular.

People call it Erlangshen Chiba Tofu and regard it as a fine food for entertaining guests.

There is also a theory that the name Chiba Tofu comes from the way it is made.