檢視芙蓉豆腐的原始碼

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| style="background: #FF2400" align= center|  '''<big>芙蓉豆腐 </big>'''
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芙蓉豆腐，用豆腐，放井水泡三次去豆气，入鸡汤中滚;起锅时加紫菜、虾肉。原来是虾蒸豆腐。但就是这两样最简单不过的食材，经过一番剐割火蒸的洗礼，上桌后倒也蛮是赏心悦目，味道也很[[鲜美]]。我们常用出水芙蓉来形容一个女子的容貌，而这盆豆腐也是刚刚从热腾腾的水雾中出锅。