腐竹,又名豆竹、豆笋、豆棍等,因其形似江南竹笋干而得名。据《辞源》记载,“腐”字具有多层词义,其中一层专指豆类加工而言,故后来“腐”字遂成为经过加工磨烂的豆制品的专用词,如腐竹、豆腐、腐乳等均由此而来。 腐竹的制作方法距今已有二千多年的历史了,我国明代杰出的医药学家李时珍所著《本草纲目》中述,“豆腐之法,始于汉淮南王刘安。其造法:水浸碾碎,滤去渣,煎成,其面上凝结者,揭取凉干,名豆腐皮(即今之腐竹),入馔甚佳 Yuba, also known as bean bamboo, bean sprouts, bean sticks, and so on, because of its shape resembles bamboo shoots in the south. According to the “Ci Yuan Yuan” record, the word “Cuo” has multiple layers of meanings, and one layer specifically refers to the processing of beans. Therefore, the word “Cuo” later became a special word for processed and eroded bean products such as bean curd, tofu, and so on. Sufu and so on came from this. The production of bean curd skin has been more than 2,000 years old. It was described in the “Compendium of Materia Medica” by Li Shizhen, an outstanding medical scientist of the Ming Dynasty in the Ming Dynasty. "The method of bean curd begins with Liu An, the king of Hanhuai. Its method of manufacture: flooding Crush, filter to slag, fry, coagulate on the surface, reveal dry, name bean curd skin (now yuba), into the pimple very good