豆腐花，風靡大江南北老少皆宜價廉味美的傳統(tǒng)小吃，它是咸的、甜的、酸的、辣的，它是配大蔥香菜老陳醋還是配牛奶紅糖魚子醬一起吃，其實不重要，重要的是，它是豆腐花……（說什么亂七八糟的呢！滾?。?/p>

看過《功夫熊貓2》的同學不知道記不記得，電影中將豆花稱為Tofu dessert，豆腐甜點，挺可愛的名字^^ 一般豆花還可以翻譯成tofu pudding。那么大江南北的豆花到底有怎樣的差別？請看：

Northern Chinese cuisine
東北豆花

In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao.
北方豆花里會放醬油，于是就很有味道。那邊一般稱豆花為豆腐腦。

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、醬油、胡椒、洋蔥和果仁。

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
臺灣豆花

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.
臺灣的豆花是加甜味的澆頭，如花生、紅豆、麥片、木薯、綠豆，姜味或杏仁味的糖漿，夏天的時候還加冰。

Cantonese cuisine
粵式豆花

In Cantonese cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk.
粵菜中豆花會配甜姜或者糖漿，有時候會加芝麻糊，或者椰奶。

Philippine cuisine
菲律賓豆花

In the Philippines it is served warm with a dark brown syrup and sago or tapioca balls.
菲律賓的豆花會加紅糖漿、西米或者木薯球。

Indonesian cuisine
印尼豆花

In the Indonesia it is served warm with palm sugar syrup that has been flavored with pandanus leaves and ginger.
印尼的豆花會加棕櫚樹糖漿，用露兜樹葉和生姜調(diào)味。

Thai cuisine
泰國豆花

In Thailand it is usually served cold with milk and fruit salad, or served hot with ginger syrup.
泰國的豆花，冷的會加牛奶和水果色拉，熱的會加姜糖漿。

Vietnamese cuisine
越南豆花

- In the North, it is served with sugar, jasmine.
南部豆花加糖、茉莉花

- In the Middle, it is cooked with spicy ginger. Sugar is optional.
中部地區(qū)加生姜，有時候加糖。

- In the South, it is served warm with ginger and coconut water.
南部地區(qū)加生姜和椰子汁。