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The first encounter with the steamed bait silk was in the winter, in the cold wind, we rushed for a night, there were only a few breakfasts scattered on the street, and the family kept steaming out, we took a copy of the early and random order, and it gave us a surprise, and then from strange to familiar, and then to the daily must-order, it has become a part of life.
Qujing along the river is rich in high-quality rice, good ingredients to a large extent determine the taste of food, and Qujing likes to eat rice products tradition can be traced back to the Ming Dynasty, folk still circulate the "three bowls of Champions", I don't know whether the cuisine of Yunnan, the beauty of whether cured the frustrated Yang Shen. Steamed bait silk has been growing silently after tasting it, until the 1980s, when it became popular inside and outside the province.
The steamed bait wire is made of local drum bait, cut into thin strips and steamed until soft. The process is relatively simple, but the requirements for knife workers are relatively high, and friends who want to save trouble can go directly to the vegetable market to buy.
The quality of a bowl of steamed bait shreds depends entirely on soy sauce and meat sauce, and the combination of the two makes the simple ingredient of shredded bait dusty. Meat sauce, relatively easy, using minced meat, Zhaotong sauce, and sweet noodle sauce of course indispensable to go fishy ginger minced, low heat slow frying, the rest will be handed over time. And the authentic Qujing steamed bait silk of soy sauce has its own set of secret recipes, which are difficult for others to know. It is also a taste to simply replace it with regular soy sauce.
Today's Qujing steamed bait silk is already an intangible cultural heritage project, which has been recognized by more and more people, and the street food of the past has long been in the room. Every time we meet, its taste is still the same as before, just like its original intention - the yearning for a better life.