民以食为天，吃的问题，丝毫不能马虎。在中国地域美食文化中，豆腐脑的甜咸之争可谓是永远得不出一个结果的“世界难题”。
When it comes to food, there’s no room for compromise—especially in China’s rich and diverse culinary landscape. One timeless debate that sparks lively discussion is whether tofu pudding (doufunao) should be sweet or savory. It’s a “world problem” with no clear answer.
在华北、东北等地区，豆腐脑多为咸口。通常会加入浓稠的卤汁，配以香菜、辣椒油、榨菜末，甚至淋上麻酱，口感鲜香浓郁。江浙、福建、广东等地更常见甜味豆腐脑。基础搭配是糖水或红糖姜汁，进阶版会加红豆、绿豆、芋圆、芒果等甜品配料，甚至做成冰品，尤其在夏季广受欢迎。
In northern regions like North China and the Northeast, tofu pudding is typically served savory. It comes drenched in a thick, flavorful sauce and topped with fresh cilantro, chili oil, pickled mustard greens, and sometimes a drizzle of sesame paste—creating a rich, satisfying taste. Down south, in places like Jiangsu, Zhejiang, Fujian, and Guangdong, sweet tofu pudding rules. The classic pairing is sugar syrup or brown sugar ginger syrup, while fancier versions are loaded with red beans, mung beans, taro balls, mango, and even served chilled as a refreshing summer dessert.
这种差异与南北主食结构、物产气候有关：北方饮食偏重盐分补充与饱腹感，南方更倾向糖分摄取与清凉解暑。但如今，口味选择更多是个人偏好，并无绝对标准。
This north-south divide reflects differences in staple foods and climate: northern diets lean toward salt and heartiness, while southern cuisine favors sweetness and cooling flavors to beat the heat. But today, the choice between sweet and savory tofu pudding mostly comes down to personal taste—there’s no right or wrong way to enjoy this beloved dish.
责编：李一珊
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