At the table
Mix the shreds, dressing and garnishes before eating. Share as a small dish alongside tea and other breakfast dishes.
Contains soy and sesame; the described version also contains pork. Shrimp, peanuts and wheat-containing soy sauce may be present. Confirm the actual recipe if you have allergies.
The described pork-garnished version is not vegetarian or vegan. Garnishes vary; do not assume a tofu dish is meat-free. The representative seasoning has no chili, but added sauces may change that.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions include dried shrimp, peanuts, coriander, shiitake or shrimp roe. The dish may be served cooled; it differs from tofu shreds simmered in stock.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory-sweet soy with sesame fragrance; ginger heat and shrimp and yaorou pork savor from the toppings.
- Chili heat
- Texture
- Silky, springy fine tofu threads that should not taste raw-beany after proper blanching.
- How it’s made
- Slice pressed white tofu into fine shreds. Blanch and soften them; traditional Taizhou preparation includes a food-grade alkaline-water treatment followed by rinsing. Drain, mound and dress with the garnishes.
Some versions include dried shrimp, peanuts, coriander, shiitake or shrimp roe. The dish may be served cooled; it differs from tofu shreds simmered in stock.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
About this regional connection
Jiangsu: Associated with Taizhou/Yangzhou Huaiyang breakfast culture in Jiangsu; not exclusive to one city.
Ask if they have it first
请问你们有五味烫干丝吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A plate to share over morning tea
This account describes a tradition or story, rather than an established historical fact.
In Taizhou, a plate of tofu shreds belongs beside tea, steamed snacks and fish-broth noodles. The fine cutting and careful softening turn firm pressed tofu into supple strands that pick up the dressing. Mix before eating so the sauce and garnishes reach the whole plate. The “five-flavor” name does not mean every shop uses exactly five ingredients.