From the early years of the Republic of China to the 1930s, the method of making Siwen tofu soup was different from that of the Qing Dynasty. The chefs improved the materials and methods to make it more exquisite and delicious. The ingredients of Siwen Tofu Soup are tofu, shredded laver, mushrooms, bamboo shoots, shredded pork, carrots and daylily, and the black one is shredded laver.

Siwen tofu originated in Yangzhou City, Jiangsu Province, which is a famous traditional dish in Jiangsu Province and belongs to Jiangsu cuisine-Huaiyang cuisine.