Anyang Fermented Mung Bean Porridge

Anyang Fermented Mung Bean Porridge

　　Made from mung bean fermented liquid, millet, soybeans, peanuts, and lard, this dish is typically served with a drizzle of scallion juice and chopped cilantro, offering a rich and savory flavor.

　　Fermented Mung Bean Porridge is one of Anyang’s “Three Treasures.” It can be found everywhere, from high-end restaurants to small street food stalls. The porridge has a tangy yet aromatic taste that stimulates the appetite and helps clear internal heat and toxins. It boasts a unique blend of sour, fragrant, sweet, and smooth flavors, making it a beloved traditional dish among locals in the old town area of Anyang.

　　Legend has it that long ago, during a severe drought in the ancient capital of Anyang, people had no clean water to drink. At that time, there was a small well at a starch shop near the west gate of the old city. Though shallow, the well provided just enough water to sustain the shop’s production. With no other options, locals began taking the leftover starch waste—fermented mung bean liquid—from the shop to cook as a way to stave off hunger and thirst. Because the liquid was too sour on its own, they mixed it with millet, salt, and wild vegetables to make it more palatable. After the drought ended, some people began to reminisce about the unique taste of the porridge and started adding peanuts, soybeans, lard, and sesame oil to recreate it. Later, skilled chefs refined the recipe, perfecting the seasoning to create what is now the world-renowned traditional delicacy—Fermented Mung Bean Porridge. Passed down through generations, it remains a cherished dish to this day.