Wen Si Tofu originated in Huai'an and Yangzhou, Jiangsu Province.

It is a traditional specialty of Jiangsu Province, belonging to the Su cuisine family - Huaiyang cuisine, the dish has a long history, its selection of materials is very strict, fine knife work, soft and mellow, melt in the mouth, the dish is also a good recipe for the elderly and children's dining options.

History and culture of Wenshi tofu

Tofu since the Han Dynasty, King of Huainan Liu An, has a history of nearly 2,000 years, in China's ancient poetry and literature, records of tofu are common. According to Tao Gu "Qing Yi Lu" records, the Five Dynasties, there were people called the tofu small slaughtered sheep. Su Dongpo has a line: boiled beans for milk fat for crisp, referring to the tofu as well.

Wen Si Tofu is a traditional dish created by monk Wen Si, a monk from Yangzhou during the Qianlong period of the Qing Dynasty. This dish is extremely strict in the selection of materials, and the knife work is also very fine. Its taste is soft, tender and mellow, and the fine shredded tofu melts in your mouth.