扣三丝Kou San Si (Steamed Three Shreds): A Culinary Artwork of Shanghai Cuisine
Dear food explorers, if you have already tried the fiery flavors of Sichuan hotpot, then it’s time to discover something completely different: Kou San Si (扣三丝), a refined gem of Shanghai cuisine. This dish is often described as an edible artwork, showcasing the incredible knife skills and craftsmanship of Chinese chefs. With its elegant presentation and delicate flavors, Kou San Si represents the sophisticated side of traditional Jiangnan food culture.
1. Origins and History
Kou San Si has its roots in Shanghai’s Benbang cuisine, dating back to the late Qing Dynasty. Originally a dish for official banquets, it was crafted by skilled chefs in Shanghai’s historic restaurants to impress distinguished guests. Following the philosophy of “精致入微” (food must be refined and precise), it reflects the Haipai culture of elegance and attention to detail.
2. Cultural Significance
Praised as a “culinary treasure of Shanghai cuisine”, Kou San Si symbolizes the city’s pursuit of refinement and artistry. At traditional banquets, it is usually served as the first course, honoring guests with a gesture of respect and showcasing Shanghai’s hospitality through food.
3. Ingredients
The dish is traditionally made with Jinhua ham, chicken breast, and bamboo shoots—each cut into ultra-thin shreds. In some modern variations, dried abalone or shiitake mushrooms are added. The finished dish is stunning: arranged like a pagoda, with red ham, white chicken, and golden bamboo shoots layered beautifully in a clear, flavorful broth.
4. Cooking Technique
The artistry lies in the technique of shredding and arranging. Each ingredient must be sliced into hair-thin strands, a true test of the chef’s knife skills. They are then meticulously layered in a bowl, steamed, and finally inverted into a serving dish with hot broth poured around, forming a delicate pagoda-shaped masterpiece.
5. Flavor Profile
At first sip, you taste the light yet umami-rich broth, followed by the trio of textures: the salty fragrance of Jinhua ham, the tender smoothness of chicken, and the crisp freshness of bamboo shoots. The flavors are subtle but never bland, offering a harmonious balance that highlights the natural taste of each ingredient.
6. How to Eat
Kou San Si is best enjoyed as a starter soup dish at a banquet. Use a small spoon to savor the broth first, then enjoy the shredded ingredients one by one. Pairing it with a cup of Dragon Well green tea elevates its refreshing and delicate character.
7. Where to Try in Shanghai
For an authentic taste, visit time-honored Shanghai restaurants such as Shanghai Classic Hotel or Lv Bo Lang. Prices usually range from 68–128 RMB per serving. Since the preparation is labor-intensive, it’s best to reserve in advance. When ordering, simply say: “Yi fen Kou San Si” (一份扣三丝).
8. Travel Tips
The English names include “Steamed Three Shreds” or “Shanghai Style Triple Shreds”. This dish is light and elegant, making it perfect for travelers who prefer subtle flavors. Don’t forget to admire its artistic presentation before tasting—it’s as much a feast for the eyes as for the palate.
🍳 Bonus: How to Make Kou San Si at Home (Simplified)
- Slice ham, chicken breast, and bamboo shoots into thin shreds (uniform, not necessarily ultra-fine).
- Lightly oil a bowl and arrange the shreds neatly in layers.
- Fill the center with remaining ingredients and press gently.
- Steam for 15 minutes.
- Invert into a soup plate, pour over hot chicken broth, and garnish with pea sprouts.
Final Note to Travelers
Kou San Si may not have the bold punch of Sichuan hotpot, but it showcases the elegance and artistry of Shanghai cuisine. After a stroll along the Bund or a walk through Yuyuan Garden, step into a local restaurant and order this dish—you’ll discover that true Chinese culinary treasures are not only about strong flavors but also about delicate craftsmanship and cultural ritual.
Add Kou San Si to your must-try food list in China, and let your taste buds experience a new dimension of Shanghai’s culinary heritage.
Because in China, food is more than just eating—it’s about history, artistry, and culture. ✨
