Dried silk is dried tofu. Originated in Huaiyang area, it is a local traditional dish in Yangzhou and Huai 'an in Ming and Qing Dynasties, and now it is popular in Yangzhou, Taizhou, Dongtai and other places and belongs to Huaiyang cuisine. Boiled dried silk was called "Jiu Si soup" during the Qianlong period, that is, shredded ham, shredded bamboo shoots, shredded mushrooms, shredded fungus, shredded whitebait, shredded laver and shredded chicken were added to the dried silk. Hot dried silk is made by cutting special dried bean curd into filaments, washing and ironing repeatedly to remove the beany smell, pouring refined marinade, grinding sesame oil, and adding shredded ginger and shrimps.

Jiangsu Huaiyang has the custom of eating morning tea. When you enter the teahouse, you don't have to queue, just choose a seat and sit down. You have your own waiter greeting arrangement. The waiter will bring you a cup of tea without asking. In morning tea, we should not mainly drink tea, but eat dim sum noodles and the like, especially boiled or dried silk. Dried shredded pork in water, also known as "dried shredded pork in chicken sauce" and "dried shredded pork in chicken fire", formerly known as "Jiu Si soup", belongs to Huaiyang cuisine, which is one of the classic dishes and one of the representative works of Huaiyang cuisine, and is famous for paying attention to the knife method and temperature. The method of making boiled dried silk is very fine. First, cut the dried bean curd into even slices, then cut it into filaments, and then cook it with shredded chicken, bamboo shoots and other auxiliary materials and chicken soup. Only a dual-purpose fire can taste the sweetness. Spread cooked shrimp, pea sprouts, shredded ham, etc. on the plate. In addition, the seasoning of boiled ham shreds also needs to change according to different seasons.