Jiangsu Braised Tofu Shreds, known as "dazhu gansi" in Chinese, is a classic dish from Huaiyang cuisine, which originated in Yangzhou, Jiangsu Province. It has a history of over 200 years and was a favorite among scholars and officials during the Qing Dynasty. The dish is famous for its exquisite knife work and light, fresh flavor. It reflects the refined cooking style of the Huaiyang region. Today, it is one of the most iconic dishes of Jiangsu cuisine, often served at formal banquets.

Preparation Steps

1. Preparing the Tofu: Firm tofu is sliced into paper-thin sheets, then cut into fine, even shreds.

2. Blanching: The tofu shreds are briefly blanched in boiling water to remove the raw bean taste.

3. Preparing the Broth: A light, flavorful broth is made from chicken, ham, and dried shrimp.

4. Cooking: The tofu shreds are gently simmered in the broth with shredded ham, chicken, shrimp, and bamboo shoots for about 10–15 minutes.

5. Serving: The dish is served hot, often garnished with fresh green vegetables.

Review and Appreciation

Braised Tofu Shreds are loved for their delicate texture and light, refreshing flavor. The fine shreds of tofu absorb the rich broth, creating a soft and smooth taste.