Description
The pinnacle of Huaiyang cuisine. Hard pressed tofu is julienned into hair-like shreds and boiled in a premium clear broth brewed from Jinhua ham, chicken, and shrimp. The tofu fibers absorb every drop of the premium umami.
Restaurants serving Da Zhu Gan Si (Jiangsu Braised Dried Tofu Shreds)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bai Dou Fu Gan
- Superior Broth
- Jinhua ham
- Peeled shrimp
- Chicken breast
- Bamboo shoots
- Sesame oil
- Salt
Instructions
- [Authentic Recipe]
- Slice hard pressed tofu horizontally into 20+ sheets, then julienne into hair-thin shreds.
- Blanch
- times to purge raw bean odor.
- Boil a transparent, golden premium broth (Gao Tang) brewed from whole chicken, pork, and Jinhua ham.
- Drop the shreds into the boiling broth.
- Add julienned ham, chicken, shrimp, and bamboo. Simmer until the tofu is fully infused.
- Season with salt. Plate high and finish with sesame oil.
Learn more Spice, substitutes, tips
Key spices
Transparent yet profound umami woven by Jinhua ham and chicken broth
Substitutes at Japanese supermarkets
Buy commercial shredded dried tofu and boil in premium broth
Pairing
Longjing Tea / Premium Shaoxing Wine
Trivia
[Trivia] This is the most famous exam dish measuring a Chinese chef's knife skills. It developed when wealthy Yangzhou merchants forced chefs to compete in creating visually modest but limitlessly expensive dishes.
Eating tips & etiquette
[Unique Eating] Use a spoon and chopsticks to scoop the hair-thin tofu and broth together. The tofu is slippery, but chewing it releases a gush of rich Jinhua ham and chicken umami. It is the ultimate luxury of flavor infusion.
Allergen
Soybeans, Poultry, Shrimp, Wheat