At the table
Take small portions with a spoon or chopsticks. The finely chopped mixture works as a shared cold side alongside the rest of a meal.
Contains soy and sesame. The greens are cooked before mixing; this is not a raw-leaf salad. Confirm seasonings for dietary restrictions.
Vinegar or other seasonings appear in some versions. Ask about the tofu seasoning and dressing if avoiding animal ingredients; a green appearance alone is not a guarantee.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Vinegar or other seasonings appear in some versions. Ask about the tofu seasoning and dressing if avoiding animal ingredients; a green appearance alone is not a guarantee.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Fresh herbal greens, nutty sesame and mild savory tofu.
- Chili heat
- Texture
- Tender chopped leaves with firmer, springy tofu pieces.
- How it’s made
- The greens are blanched, cooled and drained, then chopped and mixed with pressed tofu and dressing.
Vinegar or other seasonings appear in some versions. Ask about the tofu seasoning and dressing if avoiding animal ingredients; a green appearance alone is not a guarantee.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
About this regional connection
Jiangsu: Suzhou blanched chopped kalimeris and pressed tofu cold dish.
Ask if they have it first
请问你们有香拌马兰头吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A taste of Suzhou spring greens
This account describes a tradition or story, rather than an established historical fact.
Malantou is one of the young seasonal greens enjoyed in Suzhou. Chopping it with pressed tofu turns the aromatic shoots into a simple cold dish, keeping the greens central rather than hiding them in a heavy sauce.