Lao Tofu
老豆腐

Lao Tofu, which can be translated to Traditional Tofu, has a history of as long as 2000 years. While its appearance resembles that of a common tofu, a more complex manufacturing process is involved to create a tofu that is firmer than the common tofu . With a texture that is tender on the inside yet firm on the outside, it has often been compared to the most traditional handmade tofu. Such authenticity in taste makes Lao Tofu popular for dishes that complement its texture the best, such as fried tofu, braised tofu, soup and steamboat etc.

老豆腐，又称传统卤水豆腐，已有两千年的悠久历史。比起普通豆腐， 老豆腐在制作上更复杂，工艺性更强，口感较豆腐更加结实些。老豆腐洁白明亮、嫩而不松，卤清而不淡，风味独特，经常被大家与最传统的手工豆腐做对比。老豆腐含水较多，用来做炸豆腐、煎豆腐、卤豆腐以及火锅等最为合适。