Why is tofu not as delicious as before?

I come from Shipai, the hometown of tofu. I am most qualified to answer this question. Tofu tastes bad now, mainly for the following reasons.

1, the problem of soybean raw materials. In the past, soybeans were all local soybeans and were not fertilized. It tastes good, but the yield is low. Now soybeans are all imported, or northeast soybeans. Using chemical fertilizer and transgenic technology to pursue yield.

2, process problems. Traditional tofu is burned with firewood. Now heat it with boiler steam.

3, the problem of ingredients. Traditional tofu is made of gypsum, but now many tofu uses internal fat and glucose.

3, process problems. Traditional tofu is made by pressing with heavy objects. Now use the hydraulic jack.

4. Equipment problems. Traditional tofu is made of stone mill, but now it is made of steel mill. In pursuit of yield, bean dregs are ground in. Of course it tastes bad.

5, the problem of ingredients. Traditional tofu. Except gypsum, no other auxiliary materials are added. Now tofu is added with glucose and starch. Is the pursuit of output.

Tell a joke: there is a man who only buys vegetables and tofu for his guests. Yue: Tofu is my life! Later, my friend invited me back. However, this man only eats fish, not tofu. Ask why? Yue: Tofu is my life. I don't want to die when I see meat.