Suzhou Cuisine: Wensi tofu soup
Introduction:
"It is said that during the reign of Emperor Qianlong of the Qing Dynasty, there was a monk named Wensi in Tianning Temple on the right side of meihualing in Yangzhou who was good at making all kinds of tofu dishes. In particular, the tofu soup made of tender tofu, spiced vegetables, fungus and other raw materials is extremely delicious. Buddhist monks who go to burn incense and worship Buddha like to taste this soup. It is very famous in Yangzhou area, which was recorded in Yangzhou Huafang Lu. It is said that Emperor Qianlong once tasted this dish and once became a famous dish in the Qing Dynasty. Because the dish was created by Wensi monk, people call it "Wensi tofu", which has been handed down to this day. Perhaps inspired by the monk Wensi of Tianning Temple, the club took advantage of the Zen philosophy of the ancient Dajue temple to change the famous Wensi tofu soup in Jiangnan. The three main ingredients, bean curd, agaric and green vegetables, which are cut into thin filaments, are labeled with the philosophy of "think twice before you leap" and renamed as "Buddhist Sansi soup". With the homonym of "three filaments", they warn the world to be cautious in life and work. "
Production steps:
Materials required:
Egg tofu: right amount
Pickled mushroom: appropriate amount
Ham: moderate
Winter bamboo shoots: moderate
Agaric: moderate
Soup: right amount
Salt: right amount
Starch: appropriate amount
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: 20 minutes
Taste: light
Chinese PinYin : Su Cai Wen Si Dou Fu Geng
Suzhou Cuisine: Wensi tofu soup
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