Yangzhou: The Exquisite Knife Skills of Huaiyang Cuisine – Wen Si Tofu

In Yangzhou, a city in eastern China, culinary artistry reaches breathtaking heights with Huaiyang cuisine, one of China’s Four Great Traditions. Among its most iconic dishes is Wen Si tofu (文思豆腐)—a stunning example of knife skills so precise they seem almost magical.

Imagine taking a block of soft tofu and slicing it into hair-thin strands, each no thicker than a human hair. These delicate threads are then gently swirled into a clear broth, creating a dish that looks like a delicate silk painting. The challenge? The tofu must hold its shape without breaking—a skill requiring years of practice.

To put it in a global context, this is like a chef making spaghetti from scratch using only a knife—no grater, no machine—just pure technique. Just as French haute cuisine demands exact knife cuts for soups and garnishes, Huaiyang cuisine elevates tofu into an edible work of art.

This dish isn’t just about looks; it’s a testament to China’s culinary philosophy: harmony in texture, flavor, and presentation. For those new to Chinese food, trying Wen Si tofu is like tasting precision itself—one delicate bite at a time.