A good day starts with a bowl of steamed bait shreds with bone broth

Each city has its own unique atmosphere, thick or light, light or heavy. For a city, whether you are a passer-by or a returnee, whether you are on a busy road or in a leisurely home, there is always a smell that can awaken the memories of the taste buds that have been sealed for a long time, and there is always a smell that reminds you of someone and something on a certain day in a certain month of a certain year.

Qujing, a city with countless delicacies, what does it taste like? Is it a bowl of steaming steaming bait and bone broth with chopped green onions brought out by the owner of the morning whistle beeping in the morning, or the green peppers and ham that the mother has just fried to emit a strong aroma, or the old white dried cups of friends near the midnight barbecue table, or the sweetness of the small rice dumplings placed on the side of the evening table in the afternoon...

Mention Qu Jing's steamed bait silk, and everyone's hungry worms run out! A steaming bowl of steaming bait wire evokes not only memories of Qujing's taste buds, but also the original taste of a wanderer in a foreign land deep in his hometown.

To say that Qujing's steamed bait silk dates back to the 1980s. At that time, there was a restaurant at the entrance of Xueyuan Street in Qujing City, although the façade was not large, but because the main snack variety served by the store was finely made and the flavor was unique, it attracted customers every day, and became famous within a few years. The main ingredient of Qujing steamed bait silk is locally produced drum bait. It is made of high-quality rice produced along the river and Zhujie in Qujing and processed according to traditional craftsmanship.

The blending of Qujing steamed bait silk is quite elaborate. Fresh leeks and mung bean sprouts are used, as well as specially boiled soy sauce and carefully stir-fried meat sauce. When boiling soy sauce, it should be accompanied by a certain proportion of spices, and when it is thick enough to pull out the silk, it is put into a container and set aside. The meat sauce is made with fresh pork hind leg meat, which is finely chopped and then fried with the sauce to form a meat sauce. Most of the sauerkraut used to steam the bait is pickled at home, and the peppers of the spicy seeds come from the town of Huize Leye, with peppercorns, star anise, grass fruits, sesame seeds, etc., and the spicy glows red. Qujing Luliang's red-skinned garlic also plays an irreplaceable role, of course, white sugar is also an indispensable spice.

Qujing steaming bait silk production process is not complicated, there are ready-made cut bait wire on the market, mix well with sesame oil or lard before putting on the steamer to avoid sticking together, steam until the bait is soft, take it out and put it into a bowl, put blanched leeks, mung bean sprouts, mix in fine salt, sugar, monosodium glutamate, drizzle with boiled soy sauce, cover with meat sauce, garlic paste, sprinkle with sauerkraut, customers who like to eat spicy can also put on the oil spicy seeds, and finally mix well to eat. When the customer finishes eating the bait and drinking a small bowl of bone broth sprinkled with green onions, the day begins with a sense of satisfaction in the taste buds. To eat authentic steamed bait silk, you may wish to go to Ximen Street, eat steamed bait silk in the old house, look at the tall buildings rising from the ground, and feel the most authentic taste in history and reality. Qujing is not gentle, but its breath is different, not like the arrogance of eating big meat in the north, nor is it the light and sweet along the coast of Jiangsu and Zhejiang, nor is it the roughness of the northwest meat sandwich, as for the spicy in the Sichuan-Chongqing area, it is not right. It combines the strengths of the family with the local characteristics to form its own gastronomic culture and atmosphere. Xuanwei's old ham tastes good, spicy chicken on the taste buds of the stimulation you must not forget, steaming sheep eight bowls? Sweet and fragrant cauliflower nectar, delicious and smooth wild mushrooms, appetizing and delicious leek flowers, summer roadside roast bun valley will not let the children around them blurt out the childish words of "once the roast bun valley comes to the stage, wonderful nature comes", do you remember? There is always one dish of so many delicacies that you will never forget.