The first type of tofu is added gypsum powder as its coagulant, more common in the southern region, the solidified tofu flower because of the higher water content, so eat the tender taste, this tofu is generally about 90% water content.

2, north tofu

This kind of tofu is made with brine or sour paste point system, the northern region is more, solidified tofu flower because of the water content is not much, so in the texture of the texture on the hard some, the taste is also more hard a little bit, it is the water content in the 85% to 88% between, although the taste of the hard, but because of the water content of the less, so the tofu is more rich in flavor, cooking out is also very It's good to eat.

3, lactone tofu

This one is added gluconic acid - δ - lactone, also called lactone tofu. This is a new coagulant, compared with the traditional preparation method, improved yield and product quality, the texture is obviously more tender and delicate than the northern and southern tofu.