Butterbean Vermicelli

Butterbean Vermicelli

　　Butterbean Vermicelli

　　Longyan’s butterbean vermicelli is as renowned as Hakka "taro cakes" and "beef balls." In the 1940s, the butterbean vermicelli from the "Fan’ailan" shop at the west gate of Longyan was documented in the Longyan Newsletter published by the Longyan Association in Taipei.

　　To prepare butterbean vermicelli, blanch soaked rice noodles along with a small amount of vegetables — such as bean sprouts, leeks, or spinach (commonly called "cover greens" by locals in Longyan) — in boiling water, then remove them. Next, scoop a spoonful of butterbean paste over the noodles and pour bone broth on top, finishing with fried shallots, vinegar, and mashed garlic. It's delicious and affordable.