Fenpi can be found all over the country. Fenpi is made from rice, mung beans, sweet potato starch, potato starch and other raw materials in different regions. It is usually ground and then spread flat on a container or steamer to be steamed, resulting in a thin, flat and soft-skinned food.

The color is silvery white and smooth, translucent, elastic and tough.

The raw material of Suining vermicelli mainly comes from the starch in mung beans, sweet potatoes or potatoes. It is made according to traditional production techniques and has local characteristics in northern Jiangsu.

From raw mung beans to finished rice noodle processing, six processes are required.

That is: selecting beans, soaking, grinding, sedimentation, mixing, spinning, etc.

This kind of traditional gouache skin has the characteristics of jade and ice-clear body, soft and smooth texture, and fresh and cool taste, which makes people never tire of eating it.

There are many ways to eat Suining gouache skin, especially cold salad.

If the seasoning is mainly pepper, it is called spicy skin; if the seasoning is mainly vinegar, it is called cold skin. In winter, gouache skin can also be stir-fried or made into various soups, and the taste is equally amazing.

There is a touching story behind every delicacy of drying gouache skin, and Suining gouache skin is no exception.

Suining vermicelli, also known as "Shaji vermicelli" and legendary as "Zhangjia vermicelli", is an authentic farm dish.

According to legend, Suining gouache skin originated during the Zhenghe period of the Song Dynasty.

Emperor Huizong came to Huaiyang on the East Road for a private visit incognito. At that time, it was still a stretch of sandy beaches, very deserted and desolate.

Huizong was hungry and thirsty after leaving, but there was neither a post station restaurant nor a wine shop or teahouse here, so he asked his entourage to go to a hundred people nearby to find simple meals to satisfy their hunger. It happened to be a family named Zhang who was engaged in processing gouache leather. The man had already made it.

The good gouache skins were sold out, and the hostess had to sort out the remaining pieces of gouache skins and add condiments to serve the guests.

After eating it, Emperor Huizong felt that it was sour, spicy, soft, moderately salty, cool and delicious, and very comfortable. He even said: "Good food, good food!" He asked what it was?

The hostess replied: "It's gouache skin." Huizong was so happy that he ordered that gouache skin be made a regular dish in the imperial dining room.

The Zhang family has been living in Shaji Town in the east of today's Suining, and has been passing down the Zhang family's powder leather craft from generation to generation.

Cold gouache skin, cold gouache skin, and Suining pulled skin taste better when stir-fried. This dish is a typical private dish in Suining. It must be ordered every time we go to a restaurant. Especially in summer, we like to eat hot dishes that have just been cooked and often eat them.

It's cool to be sweating profusely.

Order a plate of shredded pork skin, a pancake or a fried steamed bun. The pancake is rolled with shredded pork skin. The feeling is so good that you can't stop.