At the table
Lift a small portion of the shreds with chopsticks and use a spoon for the broth. Let the hot serving cool; separate any firm bamboo pieces before sharing.
Contains chicken, pork ham and meat broth. Cooking wine and animal fat may be used; check the full seasoning and broth for allergies or dietary restrictions. The soup can be hot.
Fine meat shreds and tender bamboo can be portioned from the broth into a small bowl; cool first and check pieces.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Shiitake mushrooms and greens may accompany the three main ingredients. Some versions include additional cooked pork; Jinhua ham is one traditional ham choice.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Delicate savory chicken broth with salty cured-ham flavor.
- Chili heat
- Texture
- Fine, tender shreds with lightly firm bamboo shoots.
- How it’s made
- Precook the main ingredients, cut into fine threads, arrange tightly in a bowl, steam and invert; finish with broth.
Shiitake mushrooms and greens may accompany the three main ingredients. Some versions include additional cooked pork; Jinhua ham is one traditional ham choice.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Associated with Shanghai Benbang cooking.
Ask if they have it first
请问你们有扣三丝吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fine threads, turned out into broth
Kou sansi shows the careful cutting and arrangement of Shanghai Benbang cooking. Chicken, cured ham and bamboo shoots are prepared separately, then cut into fine threads and lined neatly inside a bowl. After steaming, the bowl is inverted to reveal the ordered mound. Clear broth surrounds the three colors, making the quiet-looking dish as much about handwork as about its savory flavor.