Tianmu Roasted Green Beans

Tianmu Roasted Green Beans

　　Product origin: Tianmu, Lin'an, Hangzhou

Product characteristics: Emerald green in color, its flavor strikes a balance between savory and slightly sweet, with a natural fragrance.

Product benefits: Helps refresh the palate, soothe the stomach, and cut through greasiness.

Product description: Produced in the Eastern and Western Tianmu Mountains, these beans are made from green soybeans that are boiled and then dried and refined. The "Herbal Truths Sought" ("Ben Cao Qiu Zhen") records that "Tianmu Roasted Green Beans treat internal heat stagnation," and the Republican-era "Famous Sites of Tianmu Mountain" also describes them as "green in color and large in size, rich and robust in flavor—truly unmatched elsewhere." Tianmu Roasted Green Beans are fresh emerald in color, fragrant upon tasting, and make an excellent snack, dining accompaniment, or pairing with alcohol and tea.

Product history: The origins of Tianmu Green Beans are not clearly documented. However, they had already gained fame by the time the Tianmu Mountains became a bustling place of worship, a history spanning at least 300 years. In the fourth year of the Kangxi reign of the Qing Dynasty (1665 AD), the Chan Yuan Temple on the Western Tianmu Mountain was completed. The temple complex was grand and magnificent, with towering ancient trees providing shade, contrasted by green-tiled walls and red buildings. Its distant bell chimes and solemn Buddha statues attracted thousands of worshippers from the Jiangnan region who came to pay tribute and admire the scenery. The peak period of pilgrimage was from July to October each year, when worshippers and tourists from Shanghai, Hangzhou, and Jiaxing would arrive in groups. Jiusi Village at the mountain’s base, a necessary stop on the way up, often served as a resting place for travelers. To meet urgent demand, local farmers would salt and dry fresh, tender beans using bamboo ovens, providing a ready snack for visitors to enjoy with wine, tea, or as something light to stave off hunger. The monks of the Tianmu Mountain temples also pre-ordered these beans from the village in anticipation of the crowds, ensuring enough vegetarian dishes to serve their guests. Diners praised their fresh and lingering taste, which refreshed the palate, soothed the stomach, and cut through greasiness. Being dry and easy to carry, they became highly sought-after as a local product to give to family and friends back home, spreading their reputation across Jiangnan. Merchants began traveling to the mountains each year to purchase them in bulk, reselling them in the markets of Shanghai and Hangzhou. Due to soaring demand, farmers gradually expanded cultivation, leading to scaled production—a tradition that continues to this day.