Origin of tofu brain

相傳，劉安不務政事，野心很大，不滿足只當一個有名無實的，總想謀求一個更顯赫的實職，還醉心于長生不老之術，急于尋求靈丹妙藥。于是，他召集術士門客于八公山下，燃起熊熊的爐火，別出心裁地叫他們用黃豆和鹽鹵來煉丹，結果“煉”得雪白細膩的豆腐。它雖非靈丹妙藥，可美味可口，別有風味。此物迅速傳開，風行于世，有詩為證：“種豆豆苗稀，力竭心已苦。早知淮南術，安生獲泉布”。自此豆腐腦成為漢民族一道的傳統小吃。

It is said that Liu An is not involved in political affairs and has great ambition. He is not satisfied. He just wants to be a king with no real name. He always wants to seek a more prominent real job. He is also obsessed with the art of immortality and is eager to seek a panacea. So he summoned the magicians and disciples to light a raging fire at the foot of Bagong mountain and asked them to refine pills with soybeans and brine. As a result, he "refined" snow-white and delicate tofu. Although it is not a panacea, it is delicious and has a unique flavor. It spread quickly and became popular in the world. There is a poem as evidence: "the seedlings of peas are rare, and the heart is bitter after exhaustion. If you knew the art of Huainan early, you could live in peace and get spring cloth". Since then, tofu brain has become a famous traditional snack of the Han nationality.

北方豆腐腦

Northern bean curd

北方的豆腐腦以咸口為主，咸豆腐腦一般是加入各種咸味的佐料。但因地域不同，所加入的佐料也大不相同。北方有加入大腸、黃花菜、肉丁、芹菜、榨菜、口蘑、木耳的；沿海地區有用海帶絲、紫菜、蝦皮的；還有放入麻醬、辣椒油、香菜、醬油；也有放韭菜花、蒜泥、蔥花的等等。其中在河南還有一種加入胡辣湯的，稱之為“豆腐腦胡辣湯兩摻兒”，極富地方特色。

Tofu curd in the north is mainly salty. Salty tofu curd is generally added with various salty seasonings. However, due to different regions, the seasonings added are also very different. In the north, large intestine, cauliflower, diced meat, celery, mustard, mushroom and agaric are added; Seaweed silk, laver and shrimp skin are useful in coastal areas; There are also sesame paste, chili oil, coriander and soy sauce; There are also leek flowers, mashed garlic, scallion flowers and so on. Among them, there is another kind of spicy soup in Henan, which is called "tofu brain and spicy soup", which is very rich in local characteristics.

雖然都是咸口的豆腐腦，但也分為兩種。一種是澆鹵汁兒的，而另一種是不澆鹵汁兒的。不澆鹵汁的整體口味更突出豆腐腦的香滑，而澆完鹵汁兒的豆腐腦，顏色紅潤清亮，入口更增加了豆腐腦的醇厚。早在《故都食物百詠》中稱：“豆腐新鮮鹵汁肥，一甌雋味趁朝暉。分明細嫩真同腦，食罷居然鼓腹舊。”還注說豆腐腦之處在于細嫩如腦，才名副其實。它的口味應咸淡適口，細嫩鮮美，并有蒜香味兒?？梢钥闯?，澆鹵汁兒的豆腐腦更受歡迎。就拿青島豆腐腦來說，它是典型澆鹵汁兒的。青島的豆腐腦可是青島十大特色小吃之一。它的鹵汁兒里含有豬頭丁、榨菜、口蘑、木耳、黃花菜等等，鹵汁兒和豆腐腦拌勻后入嘴，咸鮮適中，軟滑爽口。而且在青島，豆腐腦一般都是要配油酥火燒、餡餅或者茶葉蛋的。

Although they are salty bean curd, they are also divided into two kinds. One is poured with brine, while the other is not poured with brine. The overall taste of bean curd without brine highlights the fragrance and smoothness of bean curd, while the color of bean curd after brine is ruddy and clear, and the mellow of bean curd is added to the entrance. As early as in the "hundred chants of food in the old capital", it said: "tofu is fresh, marinated and fat. It tastes delicious in the morning light. It is clear that it is tender and really the same brain. After eating, it is old." It is also noted that the best thing about tofu brain is that it is as delicate as brain, which is worthy of its name. Its taste should be salty and palatable, tender and delicious, with garlic flavor. It can be seen that bean curd with marinated sauce is more popular. Take Qingdao tofu juice for example. Tofu brain in Qingdao is one of the top ten special snacks in Qingdao. Its marinade contains diced pig head, pickled mustard, mushroom, agaric, cauliflower and so on. Mix the marinade with tofu brain and put it into your mouth. It is moderately salty and fresh, soft, smooth and refreshing. And in Qingdao, tofu curd is usually served with pastry, pastry or tea eggs.

南方豆腐腦

Southern bean curd

南方的豆腐腦則以甜口為主，甜的一般是加入紅糖、白糖或者糖漿，夏天通常將豆腐腦放涼了吃，冬天則加入熱糖水食用，有人為了驅寒還會在糖水中加入姜汁或是為了口感加入綠豆、紅豆、各色水果或是粉圓一起食用。更新穎的吃法，還會在豆腐腦里面加入巧克力糖漿、滿天星、黑芝麻糊等等。

The tofu curd in the south is mainly sweet. The sweet ones are usually added with brown sugar, white sugar or syrup. In summer, the tofu curd is usually cooled and eaten. In winter, it is eaten with hot sugar water. Some people will add ginger juice to the sugar water or mung beans, red beans, all kinds of fruits or pink balls to taste. A more novel way to eat, but also in the tofu brain to add chocolate syrup, stars, black sesame paste and so on.

其實在南方，豆腐腦普及度不如豆腐花，很多人都把他們誤認為是一種東西，其實不然。豆腐腦和豆腐花都是做豆腐的中間產物，豆腐腦是出來的，它特別的嫩，用筷子是夾不起來的，只能用勺子舀著吃，因細嫩、柔軟，固稱為豆腐中的腦。緊接著出來的便是豆腐花，雖然也很嫩，但是是可以用筷子夾起來吃的。而且一般豆腐花是需要另外打調料蘸著吃的

In fact, in the south, the popularity of tofu brain is not as good as tofu flower. Many people mistakenly think they are a kind of thing, but they are not. Tofu brain and tofu flower are the intermediate products of tofu. Tofu brain is the first to come out. It is particularly tender. It can't be clamped with chopsticks and can only be eaten with a spoon. Because it is tender and soft, it is firmly called the brain in tofu. Then came the tofu flower. Although it is also very tender, it can be eaten with chopsticks. And generally, tofu flowers need to be dipped in other spices

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