shredded tofu in chicken broth

Last updated 2026-11-10 — Shredded Tofu in Chicken Broth "Shredded Tofu in Chicken Broth" is a traditional famous dish from the Huaiyang region. It originated during the Qing Dynasty and has a history of over 300 years. Legend has it that during the reign of Emperor Qianlong in the Qing Dynasty, there was a monk named Wensi at Tianning Temple on the right side of Meihua Ridge in Yangzhou who excelled at making various tofu dishes. In particular, the tofu soup he made using tender tofu, daylily buds, wood ear mushrooms, and other ingredients had an exceptionally delicious flavor. Buddhist devotees who came to pray and worship all loved to taste this soup, and it became quite famous in the Yangzhou area. This is recorded in the "Yangzhou Huafang Lu." It is said that Emperor Qianlong himself once tasted this dish, and it even became a renowned dish in the Qing imperial court. Since the dish was created by Monk Wensi, people began to call it "Wensi Tofu," and it has been passed down to this day. From the early years of the Republic of China to the 1930s, this dish was also very popular in the Jiangnan region, though its preparation method had changed compared to the Qing Dynasty. Chefs improved the ingredients and cooking techniques, making its preparation more refined and its flavor even more delicious.