大竹干丝

Slice the pressed tofu sheets into very fine ribbons and blanch them to soften their texture.

Bring clear chicken broth to a gentle simmer with ginger and a splash of Shaoxing wine.

Add ham, bamboo shoots, and shrimp so their flavor seasons the broth without clouding it.

Slide in the tofu ribbons and simmer until they absorb the broth and loosen like noodles.

Finish with greens and white pepper, serving the ribbons in a shallow bowl with broth.