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烫干丝 – Shredded Dry Tofu

Shredded Dry Tofu  烫干丝  (Tàng gàn sī)



It’s pretty difficult to cut a thick piece of Yangzhou white tofu into thin matchstick sized strands. To make this dish, one must have great knife skills. The other steps were pretty easy, even novice cooks should have no problem with it!


Makes one dish



Soy Sauce (Fresh Six Moon) or 六月鲜特级酱油

5 Chinese Spoon*

Dry Tofu (Low moisture tofu, very firm)

One bowl

Dried Shrimps

20 pcs


1 Chinese Spoons


3 Chinese Spoons







Sesame Oil


 *Chinese Spoon    please use this as your measuring unit ^_^


Method (The numbers are according to the pictures in the original site):


  1. Julienne the ginger and scallions into strips. Use as much ginger as you like.


  1. Cut the tofu into strands about 1 or 2 millimetre thick and 10 centimetre long


  1. Soak the strands in clean, filtered water until it’s all puffed up and the water is cloudy


  1. Change the water a couple of times until the water is clear


  1. In a small pot, place sugar, soy sauce and dried shrimp; heat the pot until the soy sauce starts to bubble


[Tip 1: You may adjust the flavour of the sauce by adding more soy sauce or sugar. However, flavours that are too strong would interfere with the fragrance of the tofu]


  1. Pour water into the pot


  1. After the flavours had been adjusted to your liking, simmer it for 3 minutes over low fire


  1. In a different pot, add water and bring to a boil. Pour all the tofu strands in and blanch for 1 minute soaking it in icy water to maintain the texture


  1. Take the tofu strands out, shake off the water and place the strands into a deep bowl


  1. Top the tofu with ginger, scallion and coriander


  1. Pour the sauce on just when you’re about to serve


This recipe is mentioned in The Feast, Chapter 92. The original recipe is found at Xiachufang.

Imperial Concubine Duan, this calm and gentle person nearly ate the entire plate of it all by herself!

Have fun cooking and eating!





Translated by Gumihou from kitchennovel dot com.

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