Si Wen tofu was included in the Manchu-Han banquet and became a side dish. Vince tofu was originally five-shredded tofu, with chicken juice as the soup base, shredded tofu, shredded ham, shredded bamboo shoots, shredded mushrooms and shredded vegetables as the soup base, and its color was elegant. Later, a piece of tofu was cut into 15000 silk, and the bowl was full of silver thread.

Siwen tofu is a traditional dish in Huaiyang area. It started in the Qing Dynasty and has a history of more than 300 years. According to legend, during the Qianlong period of the Qing Dynasty, there was a monk named Si Wen in Tianning Temple on the right side of Meihualing in Yangzhou, who was good at making all kinds of tofu dishes. Especially the tofu soup made of tender tofu, day lily, fungus and other raw materials is extremely delicious.

Vulgarians like to taste this soup, which is very famous in Yangzhou area and recorded in Yangzhou Painting Boat. It is said that Emperor Qianlong once tasted this dish and once became a famous dish in the palace. Because this dish was invented by monk Si Wen, people call it Si Wen tofu, which has been passed down to this day.

Basic information

Siwen tofu originated in Huai 'an and Yangzhou, Jiangsu Province, and is a famous traditional dish in Jiangsu Province. It belongs to Jiangsu cuisine-Huaiyang cuisine. This dish has a long history, strict selection of materials, delicate knife work, softness and mellow taste, and it melts in the mouth, which has the effects of regulating malnutrition, tonifying deficiency and strengthening the body. It is also a good menu for the elderly and children.

Yu Yue in Qing Dynasty wrote in Notes on Tea Fragrant Room: "The word' Si Wen Xi Fu' is poetic and good at making bean curd soup and sweet porridge. Those who have done it until now are called Sven Tofu. " Diaodingji is also called "Assorted Tofu Soup".