Broth-simmered tofu threads 大煮干丝
Broth-simmered tofu threads is featured among the local specialties of Jiangsu.
Fine dried-tofu threads absorb a savory stock. This Yangzhou classic offers a soft texture alongside richer meat dishes.
How it is made
Firm dried tofu is sliced into exceptionally fine threads, then simmered in a savory stock with selected accompaniments. Ham, shrimp or chicken may be included, depending on the version.
Flavour & texture
The tofu threads become soft and silky while retaining their delicate shape. Their mild flavor lets the stock carry most of the dish's character.
Local roots & traditions
Dazhu gansi is a Yangzhou classic that showcases knife work as much as rich ingredients.
How to order Broth-simmered tofu threads
Ask about the stock and additions, especially if choosing it as a seemingly simple tofu dish.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Wensi tofu soup 文思豆腐 →
Soft tofu is cut into extremely fine threads and gently suspended in a light soup, often alongside equally fine accompaniments. Delicate handling keeps the strands from collapsing into a paste. The soup is subtle and silky, with the tofu giving a cloudlike texture rather than large chunks to chew. Stock quality matters because seasoning is restrained.
Nanjing salted duck 南京盐水鸭 →
Duck is salted and gently cooked in a seasoned liquid, then cooled and chopped into bone-in slices. The method emphasizes curing and controlled cooking rather than roasting the skin crisp. The skin remains pale and supple, while the meat is firm, juicy and evenly salty. Aromatics should support the duck's own flavor.
Questions before you order
What name should I show when ordering?
Show 大煮干丝 for Broth-simmered tofu threads. Ask about the stock and additions, especially if choosing it as a seemingly simple tofu dish.
Sources & reading
Recipes and servings vary between kitchens.