清代才子袁枚在《随园食单》里,记叙了一款“蒋侍郎豆腐”:“豆腐两面去皮,每块切成十六片,晾干,用猪油熬,清烟起才下豆腐,略洒盐花一撮,翻身后,用好甜酒一茶杯,大虾米一百二十个;如无大虾米,用小虾米三百个;先将虾米滚泡一个时辰,秋油一小杯,再 Yuan Mei, a gifted artist in the Qing Dynasty, wrote a book titled ”The Kung Fu Tofu“: ”Tofu peeled on both sides, each piece cut into sixteen pieces, dried, boiled with lard, cleared of smoke Tissue under the tofu, slightly sprinkle a handful of salt, stand up, make good use of a cup of sweet wine, prawn rice one hundred and twenty; if no prawn rice, three hundred shrimp with rice; A small cup of autumn oil, and then