Simple Version-yangzhou Boiled Dry Silk
by Taste the food
Favorite
Difficulty
Normal
Time
15m
Serving
2
Yangzhou boiled dried silk is a famous Huaiyang dish, with fine knives, exquisite materials, and thick and delicious soup. Speaking of the origin of this dish, it is related to the Emperor Qianlong of the Qing Dynasty going to the south of the Yangtze River. Qianlong went to Yangzhou many times to the south of the Yangtze River. At that time, local officials in Yangzhou hired many chefs to prepare dishes for Qianlong. One of the dishes is called "Nine Silk Soup". The raw materials are dried tofu shreds, shredded mushrooms, whitebait shreds, jade bamboo shoots, seaweed shreds, egg peel shreds, raw chicken shreds, thousand dried tofu shreds, or added Sea cucumber shark fin and shredded ham are fried in chicken broth and meat and bone broth. The deliciousness is all in the dried shreds. So Yangzhou boiled dried silk became famous all over the world. Later, it was just difficult to get the raw materials. Because of its simplicity, tofu shreds, chicken shreds and ham shreds were used as raw materials, and the name was changed to "chicken fire boiled shreds."
The common people eat this dish without being so complicated, and it tastes good if it is simpler. "
The common people eat this dish without being so complicated, and it tastes good if it is simpler. "
