Gypsum tofu: fine texture, good water retention, high product yield, easy coagulation, but not enough soy flavor, often with gypsum residue, accompanied by gypsum flavor.
Acid coagulation tofu including acid pulp tofu and gluconolactone tofu (referred to as lactone tofu or GDL tofu): acid coagulation tofu taste bland, delicate texture, good water retention, but the strength of the obvious shortage, is not suitable for strong turning cooking and frying, and the lack of soybean flavor, but also a slightly acidic taste. (The texture is softer)
Nowadays, generally use gypsum more, but the specific also depends on what you like the texture of the salt brine is more delicious, gypsum is simple to operate.