Wensi tofu employs the cooking method developed by Yuan Mei, a famous Qing-Dynasty writer, which uses a chicken broth to flavor vegetable dishes. Shredded chicken and bamboo shoots add flavor. The dish is tender and delicious.
銀翼則又根據清代江南才子袁枚（著有系統性的食譜《隨園食單》）「素菜葷燒」的作法，以雞湯為底，用同樣細切的雞絲、筍絲入味，軟嫩爽口。