Stir-fried Artemisia selengensis with dried tofu

Stir-fried Artemisia selengensis with dried tofu

　　Stir-fried Artemisia selengensis with dried tofu

　　Stir-fried Artemisia selengensis with dried tofu. Salted duck is still an indispensable dish when Nanjing locals entertain guests, but they often sheepishly add that the ducks these days are getting fatter and fatter. Visitors to Nanjing come specifically to try stir-fried Artemisia selengensis with dried tofu, and locals proudly claim that “only Nanjing has Artemisia selengensis.” In truth, Artemisia selengensis is grown in many places, but none treat this vegetable with the same finesse as Nanjing does.

　　When Nanjing locals cook Artemisia selengensis, they trim away eight-tenths of a pound, leaving only the clean, crisp tips of the stems. The dried tofu is also stir-fried in a “vegetarian” style—apart from a bit of oil and salt, almost no other seasonings are added—to highlight the natural, fresh aroma when the tender Artemisia selengensis tips meet the tofu. It leaves your mouth feeling especially fresh and clean after eating.