450 words of Si Er's composition in Qujing, Yunnan.

The practice of steaming bait silk: select the high-quality meat from the hind legs, elbows and abdomen of fresh pigs that have just been slaughtered, burn it with fierce fire on chestnut charcoal fire, then soak it in warm water, scrape off the residue, put it in a big casserole, add a proper amount of Amomum tsaoko and refined ham, and cook it with civil and military fire. After a day and a night, soup and "hat" are ready. The bait is made of "Huangpigu" rice, which is white and flawless, not crisp and sticky, soft and sweet. This bait line should also have been processed earlier in the day. When eating, the bait is shredded and scalded with 80% boiling water until it is cooked but not rotten. Add stewed (baked) meat and soup, add chopped green onion, fine soy sauce and sesame oil made of Dahongpao pepper, and then add garlic juice and fragrant roasted pepper noodles according to guests' preferences. A bowl of authentic Weishan (Huoba) meat bait, the soup is white, the taste is fragrant, the entrance is delicious and the aftertaste is endless.