Experience the serene beauty of Huaiyang cuisine, a culinary tradition that emphasizes finesse and subtlety over bold, fiery flavors. At the heart of this tradition is the exquisite dish known as Da Zhu Gan Si, or Braised Shredded Tofu. This dish, historically favored by Qing Dynasty rulers, transforms humble tofu into delicate strands that absorb a rich, golden broth, delivering a harmonious balance of flavors.

📋 Ingredients

Core Components

• 3 blocks of White Pressed Tofu (Bai Gan): Ensure it’s firm enough to slice into fine threads, crucial for absorbing the broth.
• 1.5 oz (40g) Jinhua Ham: (Indispensable) This salt-cured delicacy provides the savory depth essential for the broth. Avoid substituting with regular ham.
• 6-8 Fresh Shrimp: Shelled and deveined, adding a fresh, oceanic touch.
• 1.5 oz (40g) Wood Ear Mushrooms: Rehydrated and finely sliced for texture.
• Aromatics: One large piece of ginger, finely shredded.

Creating the Golden Broth

• Rapeseed Oil: Chosen for its natural golden color and earthy aroma.
• Premium Chicken Stock or Essence: 2 cups, forming the broth’s rich base.
• Small Baby Bok Choy: For garnish and color contrast, adding a fresh crunch.

🔪 Instructions: Crafting Culinary Mastery

Step 1: Mastering the Slice

Begin by slicing each tofu block into paper-thin sheets. Stack these sheets and slice them into long, hair-thin threads. Immediately soak the threads in cold water, gently swirling to separate with chopsticks.

Step 2: Preparing the Accents

Shred the Jinhua ham, wood ear mushrooms, and ginger to match the tofu’s fine threads, achieving visual and textural harmony.

Step 3: Initial Blanching

Immerse the tofu threads in cold water, bring to a boil, and then drain, returning them to cold water. This crucial step eliminates the raw bean taste and softens the tofu’s texture.

Step 4: Enhancing the Texture

In fresh boiling water, combine the tofu threads, mushrooms, and shrimp. Once boiled, drain and refresh with cold water to ensure perfect doneness and texture.

Step 5: Creating the Golden Broth

In a wok over low heat, warm a generous amount of rapeseed oil and sauté the Jinhua ham until fragrant. Add 2 cups of boiling water and the chicken stock to create a savory emulsion. Reserve some ham for garnishing.

Step 6: Final Simmering

Add the blanched tofu, mushrooms, shrimp, and ginger to the broth. Simmer gently for 3–5 minutes, allowing the tofu to absorb the broth’s umami richness.

Step 7: Elegant Plating

Using chopsticks, lift the tofu threads to form a “pagoda” in a shallow bowl. Pour the broth around and garnish with reserved ham and bok choy.

💡 Expert Insights

• Utilizing Rapeseed Oil: The vibrant yellow hue of traditional rapeseed oil enhances the dish’s visual appeal, akin to high-end restaurant presentations.
• Alternative Knife Techniques: For beginners, slicing tofu at a 45-degree angle can simplify the process while maintaining the dish’s integrity.
• A Low-Carb Alternative: Market this dish as a gluten-free noodle soup for Western audiences, highlighting its high protein content and low-carb appeal.

🧪 Nutritional Information (Per Serving)

• Calories: 210 kcal
• Protein: 24g
• Total Fat: 9g
• Carbohydrates: 5g
• Health Benefits: Low-glycemic, rich in calcium and isoflavones.