1, the appearance of different: soybean skin is soybean milk after the film, picked out the whole bunch of drying and become; bamboo is spread into a large and thin block drying and become.

2, the taste is different: soybean skin thick soybean aroma; bamboo skin thin tough.

3, eating methods are different: bean skin common cooking methods are mixed vegetables, roasted vegetables, stew, etc.; bamboo, in addition to mixed vegetables, roasted vegetables, but also can be used for frying, shabu-shabu hot pot, and so on.

Soybean skin:

Tofu skin, also known as soybean skin or rot skin, is a film that solidifies on the surface of boiled soybean milk, which can be eaten fresh or dried, and is a common food ingredient in East Asia.

Fresh soybeans are soaked, ground, and filtered tofu residue, the product of which is soymilk, then boiled soymilk, on the surface of which will be solidified a layer of high-protein content of the film (skin), which is the skin is rotten skin. Use a tool to pick up the film and hang it up.

The first layer of skin to be picked up is eaten fresh or dried in the sun in the form of slices, known as roti, and has the smoothest texture. Underneath the skin, it hangs up in strips, which are called juju, and has the second best texture. The next layer is left flat to dry in the sun, and is often used to make sweet soups. The bottom layer is thicker and is used for wrapping food. The bottom layer is called sweet bamboo and is used as an ingredient.