big boiled dry silk

Da-boiled dried shredded silk, also known as boiled shredded chicken sauce, is a refreshing and nutritious dish. Its beautiful flavor has always been promoted as a beautiful dish on the table and is the best dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fanggan, and the cutting requirements are extremely precise. The fresh and fragrant flavors of various seasonings are cooked and combined into the dried tofu shredded. It tastes refreshing and appetizing, is extremely precious and beautiful, and never gets tired of eating everything.
Boil dried shredded silk, dried shredded silk, is dried shredded tofu. Boil boiled in a lot of water. This seemingly easy dish is actually not simple. It is the best dish in Weiyang cuisine. This dish is delicious and fragrant. The delicious flavor of ham and open ocean penetrates into the extremely fine dried tofu shredded, which is intertwined with the threads. However, there is not a drop of oil or a hint of bean smell. It is a masterpiece that is never tired of being fine.
Yangzhou is good, and tea house guests are invited. Add thousands of silk and pile fine wisps, lay on a wrought copper cigarette bag to grow seedlings, and drink and crystal dishes." The poem "Looking at Jiangnan" by Xing 'an in the Qing Dynasty vividly depicts the scene of residents in Yangzhou tasting "added dried silk" in the Qing Dynasty. It is quite like a vivid genre painting. There are many varieties of tofu products in Huaiyang cuisine."Da-boiled dried shredded silk" is also known as "boiled dried shredded shredded chicken sauce". Its beautiful flavor has always been promoted as a beautiful dish at the banquet. In the Qing Dynasty, Emperor Qianlong visited Jiangnan for the sixth time, and local officials in Yangzhou once presented "Jiusi Tang" to "please Qianlong." "Jiusi Soup" is made by cooking dried shredded ham, shredded bamboo shoots, shredded whitebait, shredded fungus, shredded mushroom, shredded seaweed, shredded egg skin, shredded chicken, and sometimes shredded sea cucumber, shredded leeches or shredded bird's nest. Because the dried tofu itself has a very thin taste, if you want to taste it, you must borrow fresh and mellow chicken juice. The fresh aroma of various seasonings is cooked and combined into the shredded dried tofu. It tastes refreshing and appetizing, is extremely precious and beautiful, and makes people feel tired of eating it. Nowadays, cooking dried shredded silk has been greatly developed compared with "Jiusi Soup". It is mainly made of dried shredded silk and shredded chicken. The dried shredded silk is white, plus fresh shrimp, decorated with various ingredients, called assorted dried shredded silk. Beautiful color and fresher taste. The cutting requirements for "Big Cooking Dried Silk" are extremely precise."The Luan Dao should be served on the table, and the chef can slice it into 18 pieces after processing it. The dried silk cut is not only neat and uniform, but also its thickness cannot exceed the matchstick. The seasoning for boiling dried shredded silk also requires changes according to the seasons. In spring, in the old days, bamboo clam was used to add flavor and seafood was added to the flavor; in summer, it should be crispy, and cooked with the shredded rice to make the dishes dry and fragrant; In autumn, use crab roe, the soup is golden and the flavor is strong; in winter, it is advisable to use wild vegetables, which are green and delicate, with harmonious colors, adding color and fragrance. Dried silk is not only famous all over the country, but also known as a "famous East Asian dish" by foreign guests.