摘要：晨雾未散的石磨边，黄豆与清水的古老盟约在吱呀声中苏醒。以秦岭淮河为界，北人喜咸，南客嗜甜，巴蜀偏要在这非黑即白间劈出第三条路——泼一勺红艳艳的辣椒油，让豆花的温润与川味的暴烈在青花瓷碗里相遇。

晨雾未散的石磨边，黄豆与清水的古老盟约在吱呀声中苏醒。以秦岭淮河为界，北人喜咸，南客嗜甜，巴蜀偏要在这非黑即白间劈出第三条路——泼一勺红艳艳的辣椒油，让豆花的温润与川味的暴烈在青花瓷碗里相遇。

The morning mist still lingers as the ancient tradition of grinding soybeans and water begins beside the stone mill. The rhythmic sound of the mill fills the air. In regions like the Qinling Mountains and Huai River, people in the north prefer savory flavors, while those in the south lean toward sweet. However, the people of Sichuan and Chongqing put their own twist on it. They pour a spoonful of red chili oil over tofu pudding, blending its silky texture with the numbing, spicy intensity of Sichuan flavors. The first bite is sharp yet smooth, perfectly balancing heat and richness.

黄河北岸的豆花讲究筋骨，卤汁里浮沉着黄花菜、木耳碎，浇上蒜泥辣子，需配着戗面火烧才够筋道；江南水乡的甜豆花则是桂花糖水浸润着颤巍巍的凝脂，佐以青红丝蜜饯，连汤匙碰撞声都带着吴侬软语的温柔。

In the northern Yellow River regions, tofu pudding is valued for its firm texture. It’s often served in a savory broth with yellow flowers and wood ear mushrooms, topped with garlic and chili oil, and accompanied by a crispy sesame cake—a harmonious blend of flavors. In the southern region, tofu pudding is prepared sweet, soaked in osmanthus syrup and garnished with candied fruit. This version offers a delicate texture and a soft, comforting sweetness, much like the gentle flow of the Suzhou dialect.

最妙的当属川渝豆花饭，青石窖水点化的豆花自带回甘，蘸碟里糍粑辣椒与木姜子油碰撞出新美味，夹一筷子裹满红油的豆花盖在甑子饭上，竟吃出酣畅淋漓的感觉。

The most distinctive version, however, comes from Sichuan and Chongqing: tofu pudding rice. Made with spring water from blue stone wells, the tofu has a subtle sweetness. When paired with a dipping sauce made of chili and wood pepper oil, it creates a bold and unique flavor. The tofu pudding, drenched in chili oil, is served over a steaming bowl of rice, delivering a truly satisfying experience.

责编：陈梦瑶

来源：一品姑苏城