Wen Si Tofu originated in Yangzhou, Jiangsu Province, is a traditional specialties of Jiangsu Province, belongs to the Su Cuisine - Huai Yang Cuisine, the dish has a long history, its selection of materials is very strict, knife work is fine, soft and mellow, melt in the mouth.

The dish is also a good recipe for the elderly and children dining options. Qing Yuyue "tea incense room notes": "Wenshi word Xifu, Poetry, but also good for the tofu soup sweet syrup porridge. Those who follow its method, called Wenshi tofu." The book also called "assorted tofu soup".

Origin

Wen Si Tofu was created by monk Wen Si, a Yangzhou monk during the Qianlong period of the Qing Dynasty. Wenshi Tofu is related to Emperor Qianlong. According to legend, when Emperor Qianlong visited Tianning Temple on his southern tour, the abbot monk Wenshi offered bean curd soup and beet congee several times, and he ate it and praised it so much that he ordered the eunuchs of the Imperial Household Catering to write down the practice and make it after returning to the palace.

The production of Wenshi tofu, not only the strict selection of materials, but also requires the chef's knife work fine, mushrooms, asparagus, ham, chicken breast and other ingredients need to be cut into hair-thin silk can be.