Also Dàzhǔ gānsī, Braised shredded tofu, Yangzhou tofu threads
Pressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.
What makes it dazhu gansi
Pressed tofu cut into threads by hand, as fine as the cook can manage.
Blanched to lose the beany taste, then simmered in good chicken stock.
Shreds of ham, chicken and bamboo shoot, with prawns on top.
Where it comes from
It's the dish that shows off Huaiyang knife work: a block of firm, pressed tofu is sliced into dozens of thin sheets, then cut into threads as fine as noodles. It's usually said to come from the Qing-dynasty banquets of Yangzhou, perhaps from a dish made for the Qianlong emperor's visit.
Dàzhǔ means 'big boil', and the threads are simmered in stock until they've taken it in, then served in a shallow pool of it.