[su Cai]: Vance Tofu Soup

Name: [su Cai]: Vance Tofu Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Egg tofu; Some Soaked Shiitake Mushrooms; Some Ham; Some Winter bamboo shoots; Some Fungus; Some Broth; Some salt; Some Water starch

by kiss war girl

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

According to legend, during the Qianlong period of the Qing Dynasty, there was a monk named Wensi at Tianning Temple on the right side of Meihualing, Yangzhou, who was good at preparing all kinds of tofu dishes.
Especially the tofu soup made with soft tofu, golden needles, fungus and other raw materials is very delicious. Buddhist laymen who go to burn incense and worship Buddha like to taste this soup.
It is very famous in Yangzhou area, which has been recorded in "Yangzhou Painting Boat Record".

It is said that Emperor Qianlong once tasted this dish and once became a famous dish in the Qing Dynasty. Because this dish was created by the monk Ven Si, people called it "Ven Si Tofu" and it has been passed down to this day.
Perhaps inspired by the Wensi monk of Tianning Temple, the clubhouse borrowed the Zen concept of the ancient temple Dajue Temple to boldly change the famous "Vensi Tofu Soup" in the south of the Yangtze River.
The three main ingredients that are cut into filaments-tofu, fungus, and greens, are called "Think twice before acting" and renamed to "Buddhist Three Thoughts". The homophony of "three silks" reminds the world to be cautious. Do things carefully. "

Ingredients

[su Cai]: Vance Tofu Soup

1. Cut the egg tofu into the open, press lightly into a colander to squeeze out the tofu shreds, and slide into the clean water (stir gently with chopsticks).