Vince tofu is a representative classic dish in Chinese Huaiyang cuisine, and it is also the ultimate embodiment of Chinese cooking knife art. It originated in Yangzhou in the Qing Dynasty. It is said that it was created by the Vince monk. After hundreds of years of inheritance, it has entered the banquet hall from the vegetarian diet in the monastery and has become a delicacy that demonstrates the ingenuity of Chinese diet.

The soul of this dish lies in the superb knife work. A piece of tender tofu is first sliced into pieces as thin as cicada wings in the hands of the chef, and then cut into bean curd shreds as thin as hair. The seemingly simple cutting system tests decades of skill and shows the rigor and subtlety of Chinese cooking.

Cook Vince tofu, especially with clear soup and heat. With the fresh stock soup made of chicken and bone hanging as the base, it does not add heavy flavor or take away the original fragrance. The bean curd shreds are gently put into the soup, supplemented by ham shreds, mushroom shreds and bamboo shoots to improve color and freshness. Slow simmer, let the bean curd silk absorb the soup, not only keep the shape intact, but also blend in warm and fresh fragrance.

At the time of the entrance, the party knows its taste is elegant and refined. The tofu silk is soft and tender, melted in the mouth, and has no rough feeling; the clear soup is fresh but not greasy, light and tasty, and the ingredients are fragrant and stretched. There is no strong seasoning, but it impresses the taste buds with the minimalist original taste, showing the essence of Huaiyang cuisine "fresh and peaceful, original taste is the best.

Vince tofu is not only a dish, but also a microcosm of Chinese food aesthetics. With ordinary tofu, the extreme knife work, keep the light flavor, see kung fu in the subtle, and hide elegance in simplicity. It carries the cultural heritage of Huaiyang cuisine, and also allows the world to see the ultimate pursuit of Chinese cooking in the square inch, one knife and one soup.