Shop Head Silk Candy

Shop Head Silk Candy

　　A specialty of Xiajiang. It gets its name from being produced in the Diantou area of Shuibian Town. The annual output is about 2,000 kilograms.

　　 Production begins every November. Prior to production, 1.5 kilograms of barley are sprouted to make malt, and 13 kilograms of soybeans are roasted and ground into powder for later use. Production process: Wash 30 kilograms of white glutinous rice, drain, and steam it in a wooden steamer. Then transfer it to a vat, crush the malt and add it in, along with 50 kilograms of hot water at around 60 degrees Celsius, and stir well. Then wrap it tightly with straw mats to keep it sealed and warm for about 6 hours. Once the glutinous rice has fully fermented, scoop it into a bamboo pressing basket and extract the juice using a wooden press. Pour the extracted juice into a pot and boil it over high heat. The already juice-extracted glutinous rice is then poured into hot water again to extract a second batch of juice, which is gradually added to the pot while boiling. As the water evaporates to a certain extent, the sugar syrup in the pot begins to bubble. Continue boiling until the syrup instantly solidifies upon dropping into cold water. At this point, it is essential to carefully control the heat to prevent it from becoming too dark or burning. Pour the gelatinous sugar liquid into a clay bowl, cool it in clean water, then transfer it to a large tray. Six to nine people sit around and pull the sugar vigorously, repeatedly flipping and stretching it, while also sprinkling bean flour as they pull to prevent sticking. Continue until the sugar threads are stretched as fine as hair, then use your fingers to roll them into small loops about 3 centimeters long. Place them into a round wooden barrel and mix with roasted bean flour to complete the process.

　　The sugar threads are white, as fine as hair, crisp and smooth, sweet and delicious, melting instantly in the mouth.