Sun Bingru talked about the practice of silkworm spitting silk in the spring of Hui cuisine culture

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Spring silkworm silk is a time-honored specialty that has traditionally been served to guests as the finale of the feast. Pulling silk is a kind of beet with high requirements on cooking technology, the heat should be just right, and after the dish is cooked, the dish should be served quickly. The sugar shredded pulled out when eating is like a spring silkworm spitting silk, and the yam is crispy on the outside and tender on the inside, sweet and delicious. As early as the Yuan and Ming Dynasties, there was a system of folk. Ming Gaoqian's "Eight Notes on Zunsheng" was recorded. Stir-frying sugar until it is used to cook dishes originated in Shandong, and by the Qing Dynasty, the technique of pulling silk had become extremely common, and Pu Songlin, the author of "Liaozhai Zhiyi" in the early Qing Dynasty, once recorded: "The north is now entangled in fruits, and nothing can be used for sugar sticking." Nowadays, the yam is used as a delicacy in the banquet. More and more favored by everyone. ”