Wensi Tofu — A Masterpiece of Knife Skills

Wensi Tofu is a famous traditional dish from Jiangsu Province and a classic of Huaiyang cuisine. It originated during the Qianlong period of the Qing dynasty as a vegetarian dish created by the monk Wensi of Tianning Temple in Yangzhou. It was later served to Emperor Qianlong during his tours of southern China and also appeared at the Manchu-Han Imperial Feast. The Qing-dynasty poet Yuan Mei praised the knife skills of Yangzhou chefs as the finest. 

The dish is made primarily with tender tofu, which is cut into thousands of strands as fine as hair, then combined with shredded winter bamboo shoots, ham, mushrooms, and other ingredients. After chilling, the ingredients are simmered in a rich broth, resulting in a delicate, clean flavor and a texture so tender that it melts in the mouth. 

As a signature dish of Huaiyang cuisine, Wensi Tofu has become a classic of state banquets. Its culinary techniques were inscribed on UNESCO’s Intangible Cultural Heritage List in 2025, and the dish has been featured in programs such as A Bite of China.