Boiled Shredded Tofu
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Boiled Shredded Tofu
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Boiled Shredded Tofu (Simplified Chinese: 煮干丝; Traditional Chinese: 煮乾絲; Pinyin: Zhǔ gānsī), also called 大煮干丝, is a Huaiyang (Yangzhou) specialty of ultra-fine dried tofu shreds simmered in a clear, savory broth with ham, chicken, or shrimp accents.
Characteristics
Knife skill is central: tofu sheets are cut into hair-thin strands. Broth should taste clean and fresh; toppings add umami without heavy chili heat. A related cold version of shredded dried tofu also appears in Jiangsu dining.
Ingredients (overview)
Dried tofu sheets (白干), chicken or ham stock, cooked chicken shreds, Jinhua ham or shrimp, bamboo shoot, pea shoots or greens, light seasoning. Exact garnishes vary by restaurant.
History and culture
The dish is a flagship of Jiangsu Food Huaiyang cooking and is often listed among Yangzhou banquet and breakfast classics alongside other Su-cuisine delicacies such as Crystal Salted Pork Hock and Three-Nested Duck.
Serving and variations
As an appetizer or light main with rice. See Jiangsu Food; related Su classics include Lion's Head Meatballs and Nanjing Salted Duck.