世纪之末,日本人使豆腐这一传统菜肴又添新彩。“日本鸡蛋豆腐”大举进入我国市场,受到宾馆、饭店和广大民众的欢迎。它完全不同于盒装内酯豆腐,是以鸡蛋为原料,加水,添加剂等,经科学配方精制而成,似豆腐又不是豆腐.具豆腐之爽滑鲜嫩,鸡蛋之美味清香。真空尼龙薄膜包装,不含防腐剂,全密封高温杀菌,开袋即食,是出差旅游 At the end of the century, the Japanese added a new color to this traditional dish of tofu. “Japanese egg tofu ” into mass market in our country, by hotels, restaurants and the general public. It is completely different from the boxed lactone tofu, is based on the egg as raw material, add water, additives, refined by scientific formula, like tofu and not tofu with tofu’s smooth and tender, delicious egg fragrance. Vacuum nylon film packaging, preservative-free, sealed high temperature sterilization, open bags ready-to-eat, travel