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豆腐花，风靡大江南北老少皆宜价廉味美的传统小吃，它是咸的、甜的、酸的、辣的，它是配大葱香菜老陈醋还是配牛奶红糖鱼子酱一起吃，其实不重要，重要的是，它是豆腐花……（说什么乱七八糟的呢！滚！） 看过《功夫熊猫2》的同学不知道记不记得，电影中将豆花称为Tofu dessert，豆腐甜点，挺可爱的名字^^ 一般豆花还可以翻译成tofu pudding。那么大江南北的豆花到底有怎样的差别？请看： In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao. 北方豆花里会放酱油，于是就很有味道。那边一般称豆花为豆腐脑。 Sichuan cuisine 四川豆花 Douhua in Sichuan is often made without any sugar at all, with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts. 四川豆花是不放糖的，配料一般有辣椒油、酱油、胡椒、洋葱和果仁。 Hubei cuisine 湖北豆花 Douhua is served with sugar and only sugar in Hubei. 就只有湖北家的豆花是放糖的。 Taiwanese cuisine 台湾豆花 In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice. 台湾的豆花是加甜味的浇头，如花生、红豆、麦片、木薯、绿豆，姜味或杏仁味的糖浆，夏天的时候还加冰。 | 
