One of the traditional snacks in Guangxi. Began in the Qing Dynasty. Production method: firstly, wash and soak the indica rice, grind it into a thin and suitable rice slurry, filter it into a wet dough, cook it in a pot until it is half cooked, take it out of the pot and knead it until it is soft, hard and moderately tough, then knead it into strips, tear off small pieces and rub them on the back of a special bamboo dustpan for a few times, and steam it in a steamer. If you add a little edible pigment when rubbing powder, such as flower rice red, turmeric, etc., the color of the mealworm is good-looking and appetizing. ? [ 1]?

Bright, white and tender pink, white and yellow mealworms are poured with sesame oil, Samui sauce, sour and vinegar soy sauce and Chili sauce, and then a handful of boiled mung bean sprouts and leeks, as well as a little sour beans or sauerkraut, which can be described as color, fragrance and taste. Soft and smooth, easy to chew and swallow. When the sauce, the dish and the lifelike mealworm twisted into various stripes are mixed together, there is a strange taste, which is very appetizing and does not make you feel bored when you are full.