Ingredients: a piece of Jiangsu specialty Fang Gan, ham, sliced Tricholoma, auricularia auricula, kai yang (made by cooking sea shrimps, then drying them in the sun, then removing the shells), bean tips, winter bamboo shoots, salt, chicken essence and broth. Production process: 1, square root, ham, auricularia auricula and winter bamboo shoots are cut into 5cm-long filaments, soaked in clear water to separate the dried filaments, decanted, put into a container, slightly salted, soaked in boiling water for three times, replaced with boiling water every half an hour or so, then cleaned with clear water, taken out and drained. 2, kai yang slightly soaked in warm water, put it in a small bowl with wine, put it in a cage or steam it through water until it gets fat. 3, the pot is hot, 35 grams of oil is added, and the shrimps are removed. Add dried silk to the soup stock in the pot, and bring it to a boil over high heat for one or two minutes, then add wine and salt, and simmer for 10 minute, so that the dried silk will become fat and absorb the umami flavor. Continue to boil with high heat before taking out the pot, and pour in cooked oil. Pour the dried silk into the soup basin, sprinkle the shredded ham and shrimps on it, and serve with the soup. Features: One of Huai Yang's famous dishes. During the Qianlong period of Qing dynasty, it became famous all over the world, and it has become popular again in recent years. This dish is fresh but not greasy, elegant but not monotonous. If it is too troublesome to make, you can also buy a hundred pages thick and ask the stall owner to shred it with a dough press, which will save the trouble of cutting the slices and drying them, but the taste is a little poor. In addition, if there is no chicken soup at home, it can be replaced by clear water, which is more light.