Siwen tofu is a traditional dish in Yangzhou, Jiangsu Province. It was created by the monk Siwen in Yangzhou during the reign of Qianlong in Qing Dynasty. This dish is very strict in material selection, fine in knife work, soft and mellow, and melts in the mouth. It is a good menu for old people 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 whose laws are effective are called Si Wen Tofu. " Diaodingji is also called "Assorted Tofu Soup".

According to legend, during the Qianlong period, monk Siwen practiced in Tianyu Temple in Yangzhou. Because many Buddhists burn incense and worship Buddha, he developed tofu with varied dishes and formed a tofu feast. Among them, there is a kind of tofu soup made of tender tofu, which not only tastes delicious, but also looks good, attracting good men and women from far and near to taste it in the temple. It is said that Emperor Qianlong once tasted this dish, which was appreciated by Emperor Qianlong and once became a famous dish in Qing Dynasty.

Production method:

Prepare ingredients, 250g south tofu, salt, onion leaves, bamboo shoots, Nostoc flagelliforme, ham and chicken breast. Put the chicken breast in water, bring it to a boil over high fire, and cook the chicken soup over medium fire for one hour. Cook until chopsticks can be inserted into the meat.

Then shred the onion leaves, chicken breast, bamboo shoots, ham and tofu, and finally blanch the shredded chicken, ham, bamboo shoots, Nostoc flagelliforme and tofu in the cooked chicken soup, and then add the shredded onion.