Pingqiao Tofu in Rich Broth 平桥豆腐
Pingqiao Tofu in Rich Broth is featured among the local specialties of Jiangsu.
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Pingqiao Tofu in Rich Broth (平桥豆腐) is named for Pingqiao (平桥), a town in Huai’an (淮安) on the eastern bank of the Grand Canal. Its finely cut tofu sits in a rich, savoury broth. The finished dish retains heat beneath its surface, releasing steam when a spoon breaks through.
Chicken stock and layered savoury flavours
Yangzhou Broadcasting’s 2017 introduction describes chicken stock and crucian-carp brains as characteristic seasonings, with crab roe, lard, scallion and ginger also used. Its accompanying recipe offers a version with tender tofu, cooked chicken breast, mushrooms, sea cucumber, dried shrimp and dried scallops.
Fine cuts and a thickened finish
In that recipe, the whole block of tofu is brought just to a simmer in water, then sliced into small, thin tongue-shaped pieces and placed in hot chicken stock. Chicken, mushrooms and sea cucumber are cut to match. The dried shrimp are soaked, while the scallops are steamed with scallion, ginger, Shaoxing wine (绍酒) and water.
The additions are brought to the boil with stock and scallop juices before the tofu goes in. A starch slurry thickens the soup, followed by cooked lard and sesame oil; chopped green garlic finishes the bowl.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.