Pulled yam

1

Wash and peel the yam, and cut it into hob pieces; crush the rock sugar into dough; coat the vegetable plate with white sesame oil.

2

Pour the oil into the pan and cook until it is 50% hot, add the yam until golden and crispy and cooked, and pour into a colander.

3

Leave a little oil in the pan, add the rock sugar noodles and a tablespoon of water, add osmanthus stewed to boil the sugar. When the large bubbles on the surface of the sugar juice diminish and the sugar begins to turn slightly light red, immediately pour the fried yams into the spoon and stir, wrap the yams evenly with sugar juice, pour them into an oiled plate, and quickly serve. Bring a bowl of cold boiled water when serving and dip it in water with chopsticks.

Beijingers love to do exquisite work. The craft of making Candied Hawthorns lies in boiling the sugar; the sugar should be crisp and not stick to the teeth, which experts call "sugar work." "Basi" (candied fruit dishes) belongs to this sugar-boiling craft. If the heat is too low, either the sugar threads won't pull out or the sugar will become granular; if the heat is too high, it burns and caramelizes, let alone pulling threads.