Braised Shredded Tofu

Braised shredded tofu starts from squares of firm white tofu, sliced into thin sheets and then into hair-fine threads, simmered in a rich stock of chicken, shredded ham, dried shrimp and mushrooms. The strands turn soft and soak up the flavour.

A cornerstone of Huaiyang cuisine, it evolved from the "scalded tofu strips" common at Yangzhou morning tea. It tests a chef's slicing and shredding above all, long called "a Yangzhou marvel."

Served as a hot dish or a morning-tea accompaniment, it is eaten broth and all, the mellow stock and the savour-soaked tofu strands complementing each other.

Its art lies in knife and stock—one block sliced into twenty-odd layers and over a hundred threads, paired with a rich savoury broth that turns plain tofu into a banquet delicacy.