Knife skills are an essential asset for any chef. For Chinese chefs, this is even more crucial, as many dishes demand intricate knife work and mastery of the cleaver. Examples include "golden lion" sea bass, dumplings with ultra-thin wrappers, and notably, "thousand-cut chrysanthemum tofu." This traditional dish from Huaiyang cuisine in Jiangsu province is served as an appetizer or soup.

Thousand-cut tofu in chicken broth. SCMP

To prepare the dish, a block of soft silken tofu is sliced in two directions into fine strands, yet these remain connected at the base. When placed in water, these strands unfurl, forming the shape of a chrysanthemum. The dish does not literally require one thousand cuts, as its name suggests, but refers to the countless precise knife strokes a chef must perform on a piece of silken tofu to create delicate, flower-petal-like strands. The tofu's soft texture, combined with the rich flavor of matsutake mushrooms, is blended in chicken broth, creating a dish that is both beautiful and nutritious.

The dish has garnered international attention. Dutch Prime Minister Mark Rutte expressed his admiration for "thousand-cut chrysanthemum tofu" at a banquet during his visit to Beijing in 3/2024. The meal took place at Huaiyangfu, a restaurant chain specializing in Huaiyang cuisine.

A skilled Chinese chef can complete this intricate dish in just 90 seconds. Junno Li, a chef at The Chinese Library restaurant in Hong Kong, shared that during his previous tenure at the Hong Kong Jockey Club, his head chef taught him knife techniques. He then practiced and developed his skills for 10 years. At his current restaurant, he prepares about 20-30 portions of chrysanthemum tofu daily.

You can try making this dish at home, as the process itself is not difficult; however, knife technique is crucial for the final product. You will need a cutting board, a sharp cleaver, a large bowl of water, and a box of silken tofu, which is widely available. A helpful tip is to use a metal ring mold to cut a circle in the center of the tofu first, which helps shape the flower.

The process of making thousand-cut tofu. Taste Kitchen

Tam Anh (according to Taste Kitchen, SCMP)