在“豆腐皮之乡”——三明清流的嵩溪镇，制作豆腐皮已经有几百年的历史了。

在“豆腐皮之乡”——三明清流的嵩溪镇，制作豆腐皮已经有几百年的历史了。黄豆经去皮，浸泡，磨浆，过滤后，在大锅里咕咕冒泡，豆子的腥味随着热量烟消云散，留下的全是豆浆的醇香，再经成膜，揭皮，晾干，熬浆，上浆，烘烤，摊凉等传统工序，精制成黄澄澄的豆腐皮。每年一到嵩溪大规模制作腐竹的时节，整个镇上弥漫的都是浓得化不开的豆子的香气。

結果 (英文) 1:

In the "Township of bean curd skin"-three in Ming and Qing dynasties Liu song XI Zhen, tofu skin has a history of hundreds of years. Soybeans by peeled, soaking, grinding, filtering, cooing in a big pot bubbling, the smell of the beans with the heat dissipated, leaving full of the milk of the mellow, and then by film, exposing skin, dried, boiled paste, sizing, baking, cooling and other traditional processes, refined into a yellow bean curd skin. Song XI each year mass production of dried bean milk cream in season, fills are concentrated in the town as a whole get of the aroma of the beans.

結果 (英文) 2:

In the "tofu skin village" - a song Sanming clean town, making tofu skin we have hundreds of years of history. Soybeans after peeled, soaking, grinding, after filtration, in a large pot cuckoo bubbling beans smell with heat vanished, leaving all milk mellow, and then by a film, exposing skin to dry , boil syrup, sizing, baking, cooling and other traditional processes, refined into glistening bean curd skin. Each year to large-scale production of yuba SONGXI season, the whole town is filled with thick the beans aroma.

結果 (英文) 3:

In the "bean curd" hometown of Sanming clean the Songxi Town, making tofu skin has a history of several hundred years. Soybean by peeling, soaking, grinding, filtering, in a large pot bubbled, beans smell disappeared along with heat, left is milk fragrance and mellowness, again the film, exposing the skin, dry, boil pulp, sizing, baking, spread cool traditional process, refined into a yellow bean curd skin. Every year the Songxi large-scale production of Yuba season, filled the whole town is thick the aroma of beans.