Different classifications, different tastes, and different production techniques.

They belong to different categories, rose fermented bean curd belongs to the red prescription, and ordinary fermented bean curd belongs to the white prescription. The taste is different. Ordinary fermented bean curd is famous for being delicate, soft, delicious and slightly sweet; rose fermented bean curd is famous for being crispy, tender and residue-free. The production process is different. Ordinary fermented bean curd is produced without red yeast pigment to keep its original color. Rose bean curd is made from bean curd base and red yeast pigment.

Introduction to bean curd:

Bean curd, also known as fermented bean curd, is a traditional Han folk delicacy that has been spread in China for thousands of years. It has good taste, high nutrition, smells bad, and tastes delicious. It is deeply loved by the Chinese people and people in Southeast Asia and is an enduring delicacy. Fermented bean curd is usually divided into three categories: green, red, and white.

The term "red bean curd" is the old restaurant's name for the red bean curd (red bean curd) made by adding red yeast rice when making bean curd. The name comes from the red color and square shape of fermented bean curd.

In the past, in hotels and some restaurants, there were many taboos on the names of dishes, that is, taboos. For example, fried lotus root, the lotus root would never be mentioned during the singing, only fried Qinchuan, because of the taste of lotus root. The pronunciation of the word is similar to the pronunciation of vomiting. This is also why red fermented bean curd is called red recipe.