Every100g of dried silk contains about 152 calories. If it is dried silk, the heat is slightly lower, about 104 calories. If it is cold dried silk, the heat is slightly higher, about 166 calories, because spices such as Chili oil, salt, soy sauce and vinegar are added.

Dry silk fever

Dried silk, the full name of dried bean curd silk, is also the abbreviation of boiled dried silk and scalded dried silk. It originated in Huaiyang, a traditional local dish in Yangzhou and Huai 'an in Ming and Qing Dynasties, and belongs to Huaiyang cuisine.

Boiled dried silk was called Jiu Si soup in Qing Dynasty. It was made of dried silk, shredded ham, shredded bamboo shoots, shredded whitebait, shredded mushrooms, shredded fungus, shredded laver, shredded chicken and other ingredients.

Hot dried silk is made by cutting special dried bean curd into filaments, washing, soaking and scalding to remove the bean smell, and then adding refined marinade, sesame oil, shredded ginger, shrimp skin and other ingredients. It tastes crisp and delicious.