Wensi tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and Huai’an and belongs to the Huaiyang and Jiangsu cuisine. It has strict material selection, fine knife work, soft, tender and mellow, which can be melted in the mouth. At the same time, it has the effects of regulating malnutrition, tonifying deficiency and nourishing the body. It is a good recipe for the elderly and children. Yu Yue of the Qing Dynasty wrote in the tea room cluster notes: “Wensi has the character Xifu, works poetry, and is good at making tofu soup and sweet porridge. Those who have been effective so far are called Wensi tofu.


200g tofu
A carrot
A scallion leaf
A Schizonepeta tenuifolia
Proper amount of salt
A small spoonful tastes delicious
A small amount of water starch


Step 1
Carrot shred (fine needle)

Step 2
Cut scallion into shreds

Step 3
Sliced tofu (sliced tofu must be sliced in water, or it won't come out)

Step 4
Boil water, put the carrots and scallions into the pot first, bring the water to a boil, and then add shredded tofu. Add salt and taste very fresh. After cooked, add a small amount of water starch to thicken, and then come out of the pot in a minute; After filling the bowl, add Schizonepeta tenuifolia for fresh decoration (as shown in the finished product picture)