Kai yang dried silk

Kai yang Dried Silk Nanjing Dried Silk has a unique method of making. Those tender but not old, dry but not broken dried silk are specially made by tofu shop, with fine shredding, sesame oil fragrance and excellent soy sauce. There were several kinds of Nanjing dried silk, such as vegetarian soup and vegetarian pork. After the Republic of China, new varieties were increasing. In the mosque, there are dried duck and kai yang. There are dried bamboo shoots, dried mushrooms, dried crab roe and dried chicken in the meat restaurant. Kai yang Kaisi in Yonghe Garden of Confucius Temple, which is famous for its snacks, is second to none. In the past, snacks in Nanjing Teahouse always had dried silk first. In the Qing Dynasty, there was a saying in the words "Looking at the South of the Yangtze River" that "the guests of the tea club are invited, and the dried silk is piled up finely", which shows that Nanjing dried silk has long been famous. At that time, in the teahouses in the Confucius Temple area, every family cooked dried silk. Yongheyuan's dried silk was originally famous for its "scalding", but in fact, it is a combination of boiling, soaking and scalding, and its purpose is to remove the smell of yellow oars. "Perm-dried silk" is made of dried white bean curd, which is two and a half inches square and less than one inch thick. Qianzi wants to be tender but not broken, and dry but not old. First batch it into 36 to 42 pieces with a knife, as thin as paper, and then cut it into silk, as thin as hair, which can be pierced with needles. The first lesson taught by Mr. Hu Changrong, a gourmet in Jinling, is knife work, and knife work practice is to approve dried silk. After training, the better apprentices can only batch 32 to 36 pieces. It can be seen that the humble dried silk in the bowl is very particular about its fine production and high requirements for materials. Master Yin Tianbao's "perm-dried silk" of Yongheyuan is as thin as steel wire and superior in technology, which has attracted many customers. Kai yang dried silk is cooked with original juice and chicken soup. It is cooked thoroughly with superior rice (kai yang), sprinkled with light yellow ginger shreds as thin as hair, and sprinkled with sesame oil. The aroma is attractive, delicious and appetizing. It is really a must for Nanjing dried silk.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)