Stewed Shredded Tofu

Stewed Shredded Tofu

　　Stewed Shredded Tofu is a renowned traditional breakfast dish from Wuhu and a signature dish of the historic Huaiyang-style eatery "Gengfuxing Restaurant," which has been around for over 80 years. During the Qing Dynasty under Emperor Qianlong, the dish was known as "Nine-Shred Soup." Historical text *Diaoding Ji* states that the ingredients used in making Stewed Shredded Tofu were meticulously selected, typically including shredded ham, shredded bamboo shoots, shredded whitebait, shredded wood ear fungus, shredded mushrooms, shredded tofu sheets, shredded dried tofu, shredded dried clams, and shredded bird's nest, among others. It was considered an exquisite dish suitable for all seasons, especially in summer.

In the 1920s, the "Si Wu Liu Restaurant" in Wuhu started serving Stewed Shredded Tofu, with the best version made by master chef Che Yuanqing. After the public-private partnership in 1956, Gengfuxing Restaurant took over the dish, which it has continued to serve ever since. Despite many ups and downs, the restaurant has preserved the traditional characteristics of the dish, earning widespread praise. Over the years, its preparation method has evolved significantly from the Qing-era “Nine-Shred Soup.”

Stewed Shredded Tofu is made with ingredients such as 500 grams of tofu slices, 50 grams of chicken shreds, 10 grams of ham shreds, 50 grams of pork shreds, 10 grams of dried scallop shreds, 30 grams of bamboo shoot shreds, 50 grams of dried shrimp, 20 grams of black wood ear fungus, 10 grams of ginger shreds, 15 milliliters of soy sauce, 25 grams of fine salt, 150 grams of lard, and 500 milliliters of rich broth (chicken, pork, or bone broth). First, select finely textured white tofu slices, lay them flat on a cutting board, then slice them into 1.5-millimeter-thick pieces before cutting them into uniform, unbroken shreds resembling toothpicks. Next, blanch the shreds in boiling water with a little salt two or three times (each time for two minutes) to firm them up and enhance their crispness. Loosen them with chopsticks to prevent clumping and ensure they remain tender, then drain and remove the beany smell. Clean the wok, heat it, and coat it with hot lard. Stir-fry the marinated pork shreds until half-cooked, then add the tofu shreds, chicken shreds, ham shreds, dried scallop shreds, bamboo shoot shreds, and dried shrimp. Pour in the rich broth—do not use water or light broth or lard. Bring it to a boil over high heat, then simmer over low heat for 15 minutes. Be mindful of the heat to prevent clumping, ensuring the flavors penetrate the shreds. When the broth thickens and turns milky white, add salt and MSG, then simmer for another five minutes so the tofu shreds absorb the broth and become plump and flavorful. To serve, arrange the tofu shreds, chicken shreds, pork shreds, ham shreds, dried scallop shreds, and bamboo shoot shreds in a bowl, topping them with dried shrimp, black wood ear fungus, and chopped scallions, ensuring a vibrant and colorful presentation. Serve with ginger shreds and vinegar on the side. The dish features tender, savory tofu shreds, brightly colored toppings, a rich milky broth, and an exceptionally delicious, refreshing, and appetizing taste.