The signature Huaiyang (
淮扬) preparation is
大煮干丝 — hair-fine strands of pressed tofu, rehydrated and simmered in a chicken-shrimp broth with ham and dried shrimp. Famous for the knife work: a skilled chef slices one
豆腐干 into 20+ translucent layers before julienning. A perennial fixture of Yangzhou and Huai'an breakfast tables, often eaten as
烫干丝 (scalded) with ginger shreds.
