记忆中的传统豆花就是豆花加白糖水
来到槟城后可是第一次吃加了黑糖的豆花
不一样的甜味，但都维持了豆香味~
前些日子，在网上闲晃的同时看到了
有别于传统豆花的老伴港式冷豆花，
特吸引人的...
那么巧地老板也邀请我到前一试...
我，毫不犹豫地答应了~
新颖的食物对我来说再吸引不过了~
To me, as a Sarawakian, the traditional soy beancurd will be the combination of soy beancurd with white sugar... My soy beancurd journey extended when I first visited Penang as the local traditional soy beancurd is accompanied with brown sugar which sounds quite special to me... No doubt, I do like Penang's style soy beancurd even the sweetness is different but the aroma of soy is still very outstanding... Few days ago, I was attracted by a brochure which stated they are providing 5 special flavors of soy beancurd... and I feel so lucky that the owner invited me to give it a try~ How grateful am I~
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| 老伴港式冷豆花 Lao Ban Soy Beancurd |
