美食台 | 吃了壹輩子豆腐，好多花樣沒見過！

中國的豆制品花樣繁多，豆腐、豆皮、豆幹、腐乳都是各地菜肴中被廣泛運用的食材。湖北利川柏楊壩鎮，這裏出產的豆幹明清時曾被列為貢品，是康熙禦賜的“深山奇食”。柏楊豆幹有厚有薄，吃法多樣，用來炒菜、燜肉、煮湯、燒烤無所不能，今天就跟我們去看看這方寸大小的豆幹是怎麽做出來。
Chinese eats all kinds of bean products. Tofu, bean curd sheets, dried bean curd, fermented tofu are all ingredients often seen in Chinese cuisines. Baiyang town, Lichuan, Hubei province has a kind of dried bean curd that was once listed as a tribute during the Ming and Qing dynasty, praised by emperor Kangxi as “a delicacy in deep mountains”. Baiyang dried bean curd has thicker and thinner varieties and is cooked in different ways such as stir-frying, stewing, and also found in soup and barbecue. Today we are going to witness the birth of a piece of Baiyang dried bean curd.

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