千張

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千張
百叶结
千張，又名豆腐皮、乾豆腐、百叶等等，是一种薄片状、含水量低的豆制品。“豆腐皮”在部分地区可能指另一种薄片状豆制品——腐竹，其与千张的制作工艺有较大的差异。
千张的制作工艺与豆腐类似。将大豆浸泡、磨碎、过滤、煮沸后得到豆浆，加入盐卤等凝固剂后得到豆花（豆腐脑），将豆花用布包好，压榨后得到豆腐或千张。包得较厚，压榨时保留水分较多，得到的就是豆腐；用多层布料反复折叠包裹，压榨较实，得到的就是薄片状的千张。而腐竹則是將熱豆漿表面的凝結物撈出晾晒而成。
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|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 大豆 | 大豆 | 大豆 | 大豆 | 大豆 | 大豆 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |
|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 大豆 | 大豆 | 大豆 | 大豆 | 大豆 | 大豆 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |
|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆渣 | 豆渣 | 豆渣 | 豆渣 | 豆渣 | 豆渣 |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆浆 | 豆浆 | 豆浆 | 豆浆 | 豆浆 | 豆浆 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |
|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆渣 | 豆渣 | 豆渣 | 豆渣 | 豆渣 | 豆渣 |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆浆 | 豆浆 | 豆浆 | 豆浆 | 豆浆 | 豆浆 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |


|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆花 | 豆花 | 豆花 | 豆花 | 豆花 | 豆花 |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 腐竹 | 腐竹 | 腐竹 | 腐竹 | 腐竹 | 腐竹 |  |  |  |  |  |  |  |  |
|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆花 | 豆花 | 豆花 | 豆花 | 豆花 | 豆花 |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 腐竹 | 腐竹 | 腐竹 | 腐竹 | 腐竹 | 腐竹 |  |  |  |  |  |  |  |  |


|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆腐 | 豆腐 | 豆腐 | 豆腐 | 豆腐 | 豆腐 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 千張 | 千張 | 千張 | 千張 | 千張 | 千張 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |
|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 豆腐 | 豆腐 | 豆腐 | 豆腐 | 豆腐 | 豆腐 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 千張 | 千張 | 千張 | 千張 | 千張 | 千張 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |


| 豆腐干 | 豆腐干 | 豆腐干 | 豆腐干 | 豆腐干 | 豆腐干 |  |  | 冻豆腐 | 冻豆腐 | 冻豆腐 | 冻豆腐 | 冻豆腐 | 冻豆腐 |  |  | 油豆腐 | 油豆腐 | 油豆腐 | 油豆腐 | 油豆腐 | 油豆腐 |  |  | 豆腐乳 | 豆腐乳 | 豆腐乳 | 豆腐乳 | 豆腐乳 | 豆腐乳 |  |  | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 |  |  | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 |  |  | 素鸡 | 素鸡 | 素鸡 | 素鸡 | 素鸡 | 素鸡 |  |  |  |  |  |  |  |  |  |  |
| 豆腐干 | 豆腐干 | 豆腐干 | 豆腐干 | 豆腐干 | 豆腐干 |  |  | 冻豆腐 | 冻豆腐 | 冻豆腐 | 冻豆腐 | 冻豆腐 | 冻豆腐 |  |  | 油豆腐 | 油豆腐 | 油豆腐 | 油豆腐 | 油豆腐 | 油豆腐 |  |  | 豆腐乳 | 豆腐乳 | 豆腐乳 | 豆腐乳 | 豆腐乳 | 豆腐乳 |  |  | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 | 臭豆腐 霉豆腐 |  |  | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 | 臭千张 霉千张 |  |  | 素鸡 | 素鸡 | 素鸡 | 素鸡 | 素鸡 | 素鸡 |  |  |  |  |  |  |  |  |  |  |
虽然工艺相似，但千张的发明比豆腐可能要晚得多。目前所知最早明确提到千张的著作是王士雄的《随息居饮食谱》和汪曰楨的《湖雅》，均著于晚清。当代，已出现可以自动化生产的千张机，使得反复折叠和揭开布料的步骤大为便捷。
千张在烹饪时常切成丝、条，或切成长条后打结。既可以单独烫煮后用来拌、卤，也可以作为配菜用来炒、烩，尤其因其本身无味，可以饱吸汤汁。千张还可以用来包裹馅料，如小吃千张包、卷圈，菜肴京酱肉丝也用千张来卷肉丝和葱丝食用。千张还可以进一步加工，如发酵后制成臭千张、霉千张，或制作素鸡、素火腿等。