I remember that many years ago, a neighbor's aunt made noodles with corn dregs, like noodle fish, which seemed to be fermented. I didn't know how to make them, so she gave me a bowl. It was the only time I tasted it. I remember that it was very smooth and tender, and I didn't know what it was called. I went to many places to look for it, but I never met it. Perhaps the reason why things are rare is expensive, that only taste makes the aftertaste linger until now!