boiling dried shredded silk

How to Make Jiangsu Braised Dried Tofu Shreds (Da Zhu Gan Si)

Jiangsu Braised Dried Tofu Shreds, or Da Zhu Gan Si, is a renowned Huaiyang cuisine delicacy celebrated for its silky texture and rich umami flavor. Here’s a step-by-step guide to recreating this classic dish.

Ingredients:

- 200g dried tofu shreds (preferably the thin, premium kind)

- 300ml chicken or vegetable stock

- 50g ham, shredded (or substitute with smoked tofu)

- 25g shrimp, shelled and deveined

- 50g bamboo shoots, julienne

- 5g wood ear mushrooms, soaked and sliced

- Seasonings: salt, light soy sauce, sesame oil, a pinch of sugar

Steps:

1. Prepare the Tofu: Soak dried tofu shreds in warm water for 20 minutes until soft, then drain gently.

2. Make the Broth: Heat stock in a wok, add tofu shreds, and simmer over low heat for 3–4 minutes to absorb flavor.

3. Add Toppings: Stir in ham, shrimp, bamboo shoots, and wood ear mushrooms. Cook for 2–3 minutes until shrimp turns pink.

4. Season: Lightly season with salt, soy sauce, and a pinch of sugar. Drizzle with sesame oil.

5. Serve: Transfer to a bowl, garnish with cilantro (optional), and enjoy hot.

Key Tips:

- Use high-quality dried tofu for the best texture.

- Avoid overcooking to keep the tofu shreds tender yet slightly chewy.

- For extra richness, add a dash of chicken fat or premium soy sauce.

This dish embodies the elegance of Jiangsu cuisine—simple ingredients, precise techniques, and a harmonious blend of flavors. Perfect as an appetizer or a light main course!