汪曾祺先生写过一篇《豆腐》,读之生津,看起来,汪先生吃过不少豆腐。其中写到豆腐之老之硬,说是一个秤钩挂了,走十几里,钩在,豆腐也在。在我老家,豆腐也是做成这般样子,很原始的手段,泡好黄豆,推石磨来磨,柴火烧浆,点豆腐不用石膏粉,用酸浆水。老硬豆腐,无非是包好豆腐之后,上头放木板,再放一个方石头,压实。我们觉得豆腐实在好吃,那种水汪汪的,夹不上筷子,人所不齿。当然,豆腐脑儿除外。 Wang Zengqi wrote a “tofu”, read the life, it seems, Mr. Wang eaten a lot of tofu. Which wrote the hard old tofu, that is a hook hooked, and walk dozens of miles, hooked in, tofu is also. In my hometown, tofu is made like this, very original means, soak soybeans, shovel to mill, firewood burning pulp, point tofu without gypsum powder, with acid water. Old hard tofu, nothing more than wrapped tofu, put the top of the board, put a square stone, compaction. We think tofu is delicious, that kind of watery, not on the chopsticks, disdain. Of course, except tofu brain children.