Wuwei dried shredded silk

Su cuisine is famous for its fresh style and elegant shape. These two characteristics are mainly reflected in the exquisite cutting skills and the changeable cutting skills. Whether it is craft cold dishes, colorful hot dishes, melon and fruit carving, or deboning, or carving and clear, they all show superb cutting skills.

This five-flavor dried shredded silk is a traditional snack in Taizhou, Jiangsu Province and has a history of more than 200 years. According to local historical records, during the Kangxi period of the Qing Dynasty, teahouses in Taizhou used dried tofu to make hot dried silk. Yuan Mu of the Qing Dynasty also recorded in the "Suiyuan Food List" that dried tofu was shredded very finely and mixed with shrimp seeds and shrimp oil (soy sauce)... This shows how delicious this dish is.

Wuwei dried shredded silk can be said to be a representative dish for testing knife skills. A skilled chef can cut dried tofu as thin as cotton thread, which is amazing. Although the level is not as superb as that of professional chefs, our own dishes are based on taste. The tender and soft dried bean curd is cut into thin threads and supplemented with five side dishes. It tastes fresh and tender and has rich layers.