Crab Meat Tofu

Xiefen Doufu is the epitome of Shanghainese refinement. Silken tofu is cut into small cubes and gently simmered with fresh crab meat and crab roe in a light sauce made from chicken broth, Shaoxing wine, and ginger. The sauce is a pale golden color, studded with orange crab roe and white crab meat. The tofu is so soft it almost dissolves on the tongue, while the crab provides a sweet, briny burst of flavor. It's a dish of contrasts — humble tofu meets luxury crab.

📖 History

This dish became popular in Shanghai during the late Qing Dynasty when the city's prosperity made crab more accessible to the middle class. It's a Shanghainese interpretation of classic Jiangnan flavors.