粉丝 (fěn sī): 豆のミセリ

The bean vermicelli in this dish, Ants Climbing a Tree, soaks up the flavors of the minced meat and bean paste, so it tastes smooth and full of flavor; it's the most popular dish on our family's table.

On a winter evening, Mom served a steaming bowl of beef and bean vermicelli soup with greens and chili oil; after a few sips, my whole body warmed up.

Before making cold bean vermicelli salad, first boil the vermicelli in water for two or three minutes, then take it out and rinse it with cold water; that way the vermicelli comes out chewy and not sticky.

At the hot pot restaurant, I put a handful of bean vermicelli into the boiling broth; when I lifted it out a few dozen seconds later, the vermicelli had turned transparent, and it tasted delicious dipped in sesame sauce.

Don't soak the bean vermicelli for too long, or it will get too soft and break easily when you stir-fry it, and the texture won't be good.