Wensi Tofu is a traditional dish originating from Yangzhou City, Jiangsu Province, China, and belongs to the Huaiyang cuisine. This dish is known for its delicate knife work and unique cooking skills, and is known as "the best of tofu dishes".
The history of Wensi Tofu can be traced back to the Qing Dynasty, and according to legend, it was created by the monk Wensi of Tianning Temple in Yangzhou. Monk Wensi is good at cooking, and he cuts tender tofu, golden needle cabbage, fungus and other ingredients into thin strips and boils them in broth. This dish is popular for its delicate knife work and delicious taste, and has gradually become a specialty of the Yangzhou region.
The production process of Wensi Tofu is extremely tedious and delicate, and requires a high level of skill from the chef. First of all, you choose tender tofu and cut it into hair-thin shreds, which requires a high degree of knife skill. Next, the ingredients such as kinkia and fungus are also cut into thin strips and boiled in the stock with shredded tofu. During the cooking process, it is also important to master the heat to ensure that the ingredients are cooked and to avoid cloudy soups. Finally, put the roasted Wensi tofu on a plate, sprinkle with minced coriander and shrimp, and drizzle with a little sesame oil.
Vince Tofu is not only delicious, but also rich in nutritional value. Tofu is a high-protein, low-fat health food that contains a variety of amino acids and minerals; Enoki and fungus are rich in dietary fiber and vitamins, which help to promote digestion and boost immunity.
As one of the representatives of Huaiyang cuisine, Wensi Tofu has strong local characteristics and historical and cultural heritage. It is not only the food business card of Yangzhou area, but also an important part of traditional Chinese food culture. Nowadays, Wensi tofu has gone abroad and has become an important business card of Chinese food culture, attracting more and more foreign friends to come to taste.