Xi Shi tofu is a traditional dish in my hometown of Zhuji. At the banquet on the 30th this year, almost every family will burn it. Zhuji is the hometown of one of the four ancient beauties. This dish is often a home-cooked dish for ordinary people, whether it is building a house, celebrating a holiday, getting married, celebrating a birthday, or holding a funeral.

Stone tofu is commonly known as "meat tofu". According to legend, during the Spring and Autumn Period and the Warring States Period, the beautiful women of Yue were skillful in cooking, and the tofu soup made was smooth, tender and delicious. Many people followed suit and called this dish "Xi Stone Tofu". Later, she made a promise to her country. In memory of her, the villagers took this dish as the first dish at the banquet and handed it down all the time.

This dish is made of different ingredients, but several of them are indispensable. Chicken soup (or broth) takes native chicken, tofu and winter bamboo shoots as the main raw materials, and other ingredients can be mushrooms, fungus, ham and carrots. When I was a child, I usually put chicken gizzards and intestines at home, but I used them today because my mother-in-law raised her own chicken and ate it. The final starch thickening is also more important. Thick starch affects the taste, and it is too thin and amorphous, so it can be added in a small amount. The traditional starch is usually sweet potato starch, and I use corn starch.

This dish has a distinct taste. Among the tender tofu, there are crispy diced winter bamboo shoots and chewy diced chicken gizzards, which can be eaten alone or poured on rice. It is a delicious food for all ages.