煮干丝Yangzhou Braised Shredded Tofu: The Magic of Turning Tofu into Silk! A Must-Try Huaiyang Dish for Every Traveler
Imagine this: an ordinary block of white dried tofu transforms into thousands of silky threads in the chef’s hands, gently swaying in chicken broth like dancing scarves. Red strips of ham, pink shrimp, and golden bamboo shoots peek through the creamy soup—this isn’t a magic trick, but the stunning presentation of Yangzhou Braised Shredded Tofu! If you think Chinese food is only about bold flavors, this dish will open your eyes to the delicate beauty of Huaiyang cuisine.
1. Origins and History
The story of Braised Shredded Tofu began during the Qing Dynasty in Yangzhou’s salt merchant culture. Known for their pursuit of refined dining, the merchants’ chefs showcased their knife skills by cutting plain tofu into fine threads and simmering them in chicken broth. The result was a dish simple in appearance yet highly sophisticated. Emperor Qianlong, during his southern tours, tasted it and praised it greatly, making it one of the signature dishes of Huaiyang cuisine.
2. Cultural Significance
In Yangzhou, this dish is regarded as the “Hermès of breakfast” and a symbol of heartfelt hospitality. Locals often enjoy it with morning tea—known as “pi bao shui” (tea with light snacks). A pot of Biluochun green tea paired with a plate of shredded tofu marks the beginning of an elegant Yangzhou day. It embodies the Huaiyang philosophy of “mastery in subtlety”, testing both knife work and precise cooking skills.
3. Ingredient Highlights
The star is Yangzhou dried tofu (firm, white tofu specially made to hold its shape). It must be paired with rich chicken broth (deep and flavorful), Jinhua ham (salty and aromatic), river shrimp (fresh and springy), and tender bamboo shoots (crisp and refreshing). Authentic shredded tofu is cut as fine as hair, yet never breaks—spreading beautifully in the broth like a blooming chrysanthemum.
4. Cooking Process
The essence lies in slicing and simmering: the tofu is first cut into 24 slices, then into matchstick-thin threads. It’s blanched in hot water to remove any beaniness, then gently simmered in chicken broth until it soaks up the essence like a sponge. Other ingredients are added at the last moment to preserve their textures.
5. Flavor and Texture
Each bite of tofu threads is tender yet resilient, infused with the richness of chicken broth. The salty fragrance of ham, the sweet freshness of shrimp, and the crisp bamboo shoots all intertwine. The aftertaste is a delicate bean sweetness. The broth itself remains clear yet flavorful—light but not bland, fresh but never greasy.
6. How to Eat
Best enjoyed as a breakfast dim sum dish or as a refined appetizer before a banquet. Locals often pair it with crab roe soup dumplings, letting the light tofu dish balance the dumpling’s richness. For the full experience, taste the broth first, then the tofu threads, and finally finish every last spoonful—this is the true connoisseur’s way.
7. Tasting Tips
You can try it in Huaiyang restaurants across Yangzhou, Shanghai, and Nanjing. Highly recommended spots include Fuchun Teahouse and Yechun Teahouse in Yangzhou (about 28–58 RMB per serving). When ordering, say “Yao yi fen da zhu gan si” (I’d like Braised Shredded Tofu). If you prefer lighter flavors, request “less oil.” It’s completely non-spicy, making it perfect for travelers who enjoy mild dishes.
8. Traveler’s Notes
The English names include “Braised Shredded Tofu” or “Yangzhou Tofu Threads Soup.” Don’t be surprised by the tofu’s hair-thin slices—this is a showcase of Chinese chefs’ legendary knife skills. It’s also vegetarian-friendly if you request it without ham.
Home-Style Fun Version
You can try a simplified version at home: slice dried tofu (or use tofu skin), simmer it in chicken broth for about 5 minutes, and add shredded chicken and vegetables. While not as refined as the restaurant version, it still gives a taste of Huaiyang flavors.
When strolling along the ancient Grand Canal in Yangzhou, with morning mist drifting over pavilions and bridges, step into an old teahouse, order a pot of tea, and pair it with a plate of shredded tofu. Braised Shredded Tofu is more than a dish—it’s a Zen-like tasting experience. It shows that true culinary mastery lies in the simplest ingredients. Add it boldly to your China must-eat list, and next time you visit Yangzhou, experience this magical transformation of tofu into silk. Remember: until you’ve tasted authentic Braised Shredded Tofu, you haven’t truly understood the delicate philosophy of Huaiyang cuisine!
