川点波丝油糕在人们心目中留下了美丽的印象,犹如一朵盛开的鲜花,一支流畅婉转的乐曲。而这里的波丝豆腐正是由此变奏而来。“波丝豆腐”色形自然、美观,质酥细嫩。从其成菜效果看,宛如一朵朵绽开的菊花,因而也可称之为“波丝豆腐”,也可命为“菊花豆腐”。而且,如果从选料、制糁等方面考虑,还可变化出更多的新菜品。下面就谈谈“波丝豆腐”及其创新变化。 Kawashima poached cake in the minds of people left a beautiful impression, like a flower in full bloom, a smooth and melodious music. And here is the change from the phoenix tofu. “Persian tofu” color shape of natural, beautiful, crisp texture crisp. From its into the vegetable effect, like blossoming chrysanthemum, which can also be called “wire tofu”, but also can be called “chrysanthemum tofu.” Moreover, if the choice of materials, systems and other considerations, but also change more new dishes. Here to talk about “Persian tofu” and its innovative changes.