Talk:Almond tofu

Red ingredient in the middle

What is the red ingredient in the middle of the tofu? Is it a goji(wolfberry)? Is that a common topping or garnish?--Puzzledude (talk) 19:44, 7 January 2023 (UTC)

it is goji Happyshibaby (talk) 07:39, 25 November 2024 (UTC)

Ingredients

What are the ingredients? Badagnani 04:26, 12 June 2007 (UTC)

What are the ingredients? Badagnani (talk) 23:46, 23 February 2008 (UTC)

"Almond Jelly"?

Why would it be called almond jelly if there is no almond in it? Was that a mistake? -kotra (talk) 01:21, 31 July 2015 (UTC)

Almond and peach are both classified in the subgenus Amygdalus

https://en.wikipedia.org/wiki/Almond 178.38.226.151 (talk) 21:39, 27 December 2023 (UTC)

Xing ren tofu is made from apricot kernels rather than almonds, and certainly not peaches. In China, almonds are called “bian tao ren” (扁桃仁), while in Japan, they are called "アーモンド," which is a transliteration of "almond." Therefore, almonds and apricot kernels are very different and should not be confused. Happyshibaby (talk) 06:11, 25 November 2024 (UTC)

Apricot or Almond

Can someone confirm which is the correct ingredient? The article switches between the two without clarification. Cire27 (talk) 12:39, 22 May 2020 (UTC)

I am attempting to change the entire interface because this is a significant translation error. I currently have several options, but one thing is certain: *almond tofu* is not made from almonds, so the term "almond" will not be used. The translation of "tofu" is correct, so the focus is solely on replacing the word "almond."

Since *almond tofu* originated in China and is a traditional Chinese dessert, I would prefer to use the translation rooted in its country of origin. Here are two options:

1. **Xingren tofu**: This is a direct transliteration of the Chinese pronunciation of 杏仁 (*xingren*).

2. **Annin tofu**: This term comes from the Japanese pronunciation, which interestingly originated from regional Chinese dialects in areas such as Nanjing and Shanghai. It became widely adopted in Japan after the Meiji period, as Chinese cuisine gained popularity. However, I will not consider the Japanese alternative pronunciation, *kyonin*, as it is primarily used in the context of Chinese medicine and seasoning.

In Europe, mentioning apricot kernels can evoke concerns due to their natural toxins. However, in China, there is a clear distinction between "sweet apricot kernels" (*甜杏仁*) and "bitter apricot kernels" (*苦杏仁*), which are different varieties. The former is edible but requires strict testing and careful selection of the appropriate variety. Happyshibaby (talk) 07:01, 25 November 2024 (UTC)

Ref translates to almond not apricot

The source in Chinese used to back up the sentence about apricot kernels, not almonds, translates to almonds throughout the Chinese text. I used google translate. Are the words the same in Chinese? If not, a better source is needed, even if almonds and apricots are in the genus Prunus, it makes a difference which one gets at the store, a fruit or a nut, or the juice of either.

Prunus is a genus of Rosaceae (the rose family) that includes species of the important fruit and nut crops, almond, apricot, cherry, peach, and plum. From source here. The article is otherwise interesting. - - Prairieplant (talk) 18:59, 15 April 2024 (UTC)

I am attempting to change the entire interface because this is a significant translation error. I currently have several options, but one thing is certain: *almond tofu* is not made from almonds, so the term "almond" will not be used. The translation of "tofu" is correct, so the focus is solely on replacing the word "almond."

Since *almond tofu* originated in China and is a traditional Chinese dessert, I would prefer to use the translation rooted in its country of origin. Here are two options:

1. **Xingren tofu**: This is a direct transliteration of the Chinese pronunciation of 杏仁 (*xingren*).

2. **Annin tofu**: This term comes from the Japanese pronunciation, which interestingly originated from regional Chinese dialects in areas such as Nanjing and Shanghai. It became widely adopted in Japan after the Meiji period, as Chinese cuisine gained popularity. However, I will not consider the Japanese alternative pronunciation, *kyonin*, as it is primarily used in the context of Chinese medicine and seasoning.

In Europe, mentioning apricot kernels can evoke concerns due to their natural toxins. However, in China, there is a clear distinction between "sweet apricot kernels" (*甜杏仁*) and "bitter apricot kernels" (*苦杏仁*), which are different varieties. The former is edible but requires strict testing and careful selection of the appropriate variety.

Happyshibaby (talk) 07:03, 25 November 2024 (UTC)

This is a page about two types of apricot kernels (sweet apricot kernels and bitter apricot kernels), also known as Southern apricot kernels and Northern apricot kernels.here. If you have seen or tasted almonds and apricot kernels, you would know that their flavors are very different. In Asia, for example, in china taiwan and japan, there are apricot kernel-based drinks , which taste very different from almond milk, a plant-based drink commonly used as a dairy substitute in Europe, especially among vegetarians. Many Asians who are new to living in Europe often mistake almond milk for apricot kernel drinks due to Google Translate, but this often leads to disappointment. Happyshibaby (talk) 07:36, 25 November 2024 (UTC)