Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T12:00:24Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 20:00, 23 September 2026
Line 17:		Line 17:
	}}		}}

	'''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~~.		'''Boiled Shredded Tofu''' (Simplified Chinese: 煮干丝; Traditional Chinese: 煮乾絲; Pinyin: ''Zhǔ gānsī''), also called '''大煮干丝''' (''dàzhǔ gānsī''), is a Huaiyang (Yangzhou) specialty of ultra-fine dried tofu shreds simmered in a clear, savory broth with ham, chicken, or shrimp accents—a flagship knife-skill plate of [[Jiangsu Food]].<ref name="wp">[https://en.wikipedia.org/wiki/Dazhu_gansi English Wikipedia: Dazhu gansi]</ref><ref name="yz">[http://www.seeyangzhou.com/2020-12/24/c_577231.htm SeeYangzhou: boiled tofu strips notes (checklist)]</ref>

	== Characteristics ==		== 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.		Knife skill is central: dried tofu sheets are cut into hair-thin strands that should stay distinct in the bowl. Broth tastes clean and fresh; toppings add umami without heavy chili heat. Soft visual: a pale tangle of shreds topped with pink ham or chicken, shrimp, bamboo shoot, and bright greens. Soft mouthfeel: tender tofu threads in savory stock, closer to a refined tea-house soup-dish than to mapo-style chili tofu. Soft cold cousin: Jiangsu dining also knows cold shredded dried tofu salads; hot “大煮” versions are the banquet and breakfast prestige form.

	== Ingredients (overview) ==		== 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.		Dried tofu sheets (白干); chicken or ham stock; cooked chicken shreds; Jinhua ham or shrimp; bamboo shoot; pea shoots or greens; light seasoning. Soft prep cue: shreds are often blanched to clear beany notes before the final simmer in rich stock. Soft garnish set: ham and shrimp announce Huaiyang luxury without thick starch sauces. Exact garnishes vary by restaurant. Overview only—not a recipe.

	== History and culture ==		== 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]].		The dish is a flagship of Jiangsu Huaiyang cooking and is often listed among Yangzhou banquet and tea-house classics alongside other Su-cuisine delicacies such as [[Crystal Salted Pork Hock]] and [[Three-Nested Duck]]. Soft folk lineage: popular tellings connect the plate to Qing “nine-shred soup” and to Qianlong southern-tour hospitality in Yangzhou; treat emperor-origin stories as soft folklore rather than sealed archival proof.<ref name="hw">[http://old.hwjyw.com/zhwh/regional_culture/wywh/yswh/200909/t20090907_31650.shtml HWJYW: dazhu gansi cultural notes (checklist)]</ref> Soft salt-merchant / tea-house context: Yangzhou’s commercial and teahouse culture rewarded fine knife work and clear broths, which fits the dish’s identity even when exact inventor names stay soft. Soft peer Su plates: [[Lion's Head Meatballs]] and [[Nanjing Salted Duck]] share the same regional prestige map without the same shred technique.

	== Serving and variations ==		== 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]].		As an appetizer or light main with rice. Soft variations: richer “extra ingredients” garnishes versus simpler breakfast bowls; thicker versus hair-fine shreds depending on kitchen ambition. Soft naming: English menus may say “boiled shredded tofu,” “Yangzhou shredded dried tofu,” or transliterate ''dazhu gansi''. See [[Jiangsu Food]]; related Su classics include [[Lion's Head Meatballs]] and [[Nanjing Salted Duck]].

	== See also ==		== See also ==
Line 43:		Line 43:
	* [[Nanjing Salted Duck]]		* [[Nanjing Salted Duck]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{reflist}}

Admin: [CFWK] create Boiled Shredded Tofu (Round10 P3 dish)

2026-09-22T08:51:58Z

[CFWK] create Boiled Shredded Tofu (Round10 P3 dish)

New page

{{#seo:
|title=Boiled Shredded Tofu (煮干丝) - Chinese Food Wiki
|keywords=Boiled Shredded Tofu,煮干丝,Jiangsu Food,Huaiyang
|description=Boiled Shredded Tofu is a Jiangsu Huaiyang dish of finely shredded dried tofu simmered in savory broth.
}}

{{Infobox chinese food
| image = Boiled Shredded Tofu.jpg
| caption = Boiled Shredded Tofu
| alternate_name = Zhu gansi; Yangzhou shredded tofu; 大煮干丝
| pinyin = Zhǔ gānsī
| type = Tofu dish
| course = Appetizer / main
| country = China
| region = Jiangsu (Huaiyang)
| other = Huaiyang classic of knife-cut dried tofu shreds
}}

'''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]].

== See also ==

* [[Jiangsu Food]]
* [[Crystal Salted Pork Hock]]
* [[Three-Nested Duck]]
* [[Lion's Head Meatballs]]
* [[Nanjing Salted Duck]]
* [[List of dishes (A-Z)]]

Boiled Shredded Tofu - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Boiled Shredded Tofu (Round10 P3 dish)