Who has tasted authentic Yangzhou stir-fried dried tofu?

As a person from the north, I really don’t know what you’re talking about. Are there any photos?

It’s hard to say whether this is authentic or not; basically, any tea house in Yangzhou serves stir-fried dried tofu and boiled dried tofu, and both can be considered authentic. With the right place, the right ingredients, and the right cooking method, it becomes authentic. . But the essence remains the same: it’s simply dried soybeans. The most commonly used brand here is Zumu Mingpai; it costs 4 yuan per bag. Two bags are generally enough for a family of three to have one meal. Each bag contains over 20 slices, which are cut into strips and then blanched in boiling water to remove any bean odor or flavor from the brine. Then either add ginger slices, soy sauce, and similar ingredients directly and mix them together. Either use it to make Stewed Dried Tofu: add broth, ham strips, scallops, shrimp, bamboo shoot strips, and shiitake mushroom strips, then cook them together. There is a misconception in the north; when I was in the northeast, I thought that Dazhugan Si was made from dried tofu strips. It was only after coming to Yangzhou that I found out it’s actually made from slices of white dried tofu, and it does taste really good.

Since I also really like eating stir-fried dried tofu, I tried to make it myself as well.