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Allusions of Si Wen Tofu
Siwen tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and belongs to Huaiyang cuisine and Jiangsu cuisine. The material selection is very strict, the knife work is fine, soft and mellow, and it melts at the entrance. At the same time, it has the effects of regulating malnutrition, tonifying deficiency and strengthening the body, and is a good prescription 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".

"Siwen Tofu" is a traditional dish in Huaiyang area, which 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 very delicious. Buddhist laymen who go to burn incense and worship Buddha all like to taste this soup, which is very famous in Yangzhou and recorded in Yangzhou Painting Boat. It is said that Emperor Qianlong once tasted this dish and once became a famous dish in Qing Dynasty. Because this dish was invented by monk Si Wen, people call it "Si Wen Tofu", which has been passed down to this day. From the early years of the Republic of China to the 1930s, this dish was also famous in the south of the Yangtze River, but its production method was different from that of the Qing Dynasty. The chefs improved the materials and methods to make it more exquisite and delicious.