Why is Yangzhou tofu as thin as hair and soft at the roots? Have you ever eaten it?

It is not an easy task for us today to come to Yangzhou to eat Yangzhou's three-head feast. Braised silver carp heads, crab meat lion heads, grilled whole pig faces, all the dishes are time-consuming to produce and process, and the chef needs to

It takes a whole day to prepare and serve it to customers.

However, Yangzhou also has many historical and cultural specialties full of scholarly etiquette knowledge, and Wensi Tofu Soup is one of them.

By the Qing Dynasty, the merchant gangs in Yangzhou were the richest in the world, and literati also went to Yangzhou to play and live, enjoy the scenery and taste the delicious food.

Even Emperor Qianlong visited Yangzhou several times in his life, which shows the uniqueness of Yangzhou.

This dish of "Wensi Tofu" is related to Emperor Qianlong and has become a famous snack in the Huaiyang cuisine region with a history of 300 years.

Legend has it that during the Qianlong period of the Qing Dynasty, there was a monk named Wensi in Tianning Temple on the right side of Meihua Ridge in Yangzhou. He was good at making various water tofu dishes, especially tofu soup made with water tofu, day lily, black fungus and other raw materials. It tasted very good.

It is delicious. Buddhist practitioners who go to burn incense like to taste this soup. It is very famous in Yangzhou area. This has been recorded in "Yangzhou Painted Boat Record".

It is said that Emperor Qianlong once tasted this dish, and it once became a special delicacy during the Qing Palace operations.

This dish was created by monk Wensi, so people called it "Wensi Tofu" and it has been widely circulated.

Wensi Tofu was originally an all-vegetarian dish. Later chefs added cooked ham, old hen soup and other meaty ingredients according to Yuan Mei's "Suiyuan Food List". The cooking method basically continued the cooking method of Wensi Tofu.

From the early Republic of China to the 1930s, this dish was also famous in the Jiangnan area, but its preparation method was different from that in the Qing Dynasty. Chefs improved the materials and preparation methods to make the cooking more sophisticated and the taste more delicious.

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Ingredients for Wensi Tofu Soup: 300 grams of watered tofu, 40 grams of shredded cooked ham, 25 grams of shredded oyster mushrooms or shiitake mushrooms, 50 grams each of shredded bamboo shoots, shredded vegetables, or cucumber, 600 grams of spiritual chicken soup, and 200 grams of white soup.

Condiments: 5 grams of salt, 1.5 grams of chicken essence, a small amount of lard.

Preparation method: Cut the water tofu into 4 cm long and 0.1 cm wide tofu shreds, put them into a hot water pot and lightly chop them to remove the bean smell and make the tofu shreds not easy to break.

The wok is easy to get angry. Add soul chicken soup and white soup, add shredded tofu, bamboo shoots, and mushrooms. After boiling, remove the white foam. Add salt, chicken essence, shredded ham and shredded vegetables, and cook for a while. Then you can take it out of the pot.

Pour it into a round bowl, pour in pork suet and it's ready.

Characteristics: The water tofu is white and tender, the juice is sweet, and it is decorated with red, green, brown, and milky yellow, and the color is beautiful and generous.

Important things to remember: ① You must use water tofu made from pure soybeans for cooking.

② You have to cook it with chicken soup for the soul and control the doneness.

After the soup comes to a boil, add the tofu in water. Stew until it boils. Do not cook for a long time, otherwise honeycomb spots will form in the tofu.

To eat Wensi tofu soup, you have to wait for the soup and salad. After it is spicy, fragrant and salty, drink a bowl of sweet tofu soup, and your mouth and heart will be released in an instant.

It is better to use other vegetables than cucumber. Cucumber is sweet, refreshing, smooth and shredded tofu.