酿豆腐是一道客家名菜，常见于广东、广西、福建、江西等客家地区。制作材料需要豆腐、大葱、猪肉等，口味清淡，是客家地区美食文化最具代表性的菜肴之一。汤汁醇厚，鲜嫩滑润，口味鲜美，广受欢迎。其他的酿苦瓜、酿辣椒等都是特色美食。 2015年，惠州客家酿豆腐烹饪技艺入列广东省级非物质文化遗产名录。
Recommended dishes: pearl-shaped pastry (珍珠丸子), cakes (蛋糕), stuffed bean curd (酿豆腐), fragrant taro pot (香芋锅), lotus root cooked with peanuts (花生莲藕), organic cabbage mustard (有机芥兰), carrot pott...
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客家酿豆腐 yong tau foo ; Meizhou Bean Curd ; East River stuffed tofu ; Hakka Yong Tau Foo
安邦酿豆腐 ampang yong tau foo
竹笙酿豆腐 STUFED BAMBOO FUNGUS
百花蒸酿豆腐 Steamed stuffed beancurd with shrimp
虾胶酿豆腐 Stuffed Bean Curd
金山客家酿豆腐餐厅 Goldhill Hakka Restaurant
金酿豆腐 Stuffed Bean Curd with Mashed Pork and Shrimps
素菜班-酿豆腐卜 Vegan Stuffed Tofu Puff
蒲种酿豆腐 Restaurant Puchong Yong Tau Fu
所以，对于酿豆腐， 可是有一定的要求。
Therefore, I have certain expectations towards Yong Tao Foo.
白斩鸡、酿豆腐、粽子、油堆等则是壮族人的春节食品。
Style chicken served, brew tofu, dumplings, oil pile is zhuang people, such as the Spring Festival foodstuff.
用水豆腐做的酿豆腐口感与炸豆腐区别很大，滑滑嫩嫩的。
Water bean curd stuffed with tofu and Fried tofu is the difference between a large, slippery slide of tender and tender.
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