白水洋豆腐上桌的时候,微黄的汤汁还在随着冒出的小小气泡上涌,白嫩的豆腐在汤汁中颤巍巍浮沉着,有点欲语还休的娇羞。白水洋豆腐最独特的口感在于细微的焦香味。豆浆放在大锅里烧开时,锅底豆浆焦糊,上面的豆浆都有那么一种独特的焦气,这种焦味便渗透进整个豆腐。炭香,就是白水洋豆腐的独特味道。 Baishuiyang tofu on the table, the yellowish soup is still emerging with the small bubbles up, white and soft tofu trembling in the soup, a little like the language of the shy. Whitewater fish tofu is the most unique taste of subtle coke flavor. Soy milk on the large pot boil, the bottom of the pot scour paste, soy milk above all have a unique focus, this burnt smell will penetrate the entire tofu. Charcoal, is the unique flavor of whitewater tofu.