Tanghe Mung Bean Jelly

Tanghe Mung Bean Jelly

　　When it comes to mung bean jelly, there’s no one in Tanghe who hasn’t heard of it. As the name suggests, mung bean jelly is made from high-quality mung beans. The finished product has a bright color and a fragrant taste. It can be served cold with seasonings or stir-fried lightly, offering an unforgettable flavor — making it yet another renowned specialty of Tanghe.

　　The History and Origin of Tanghe Jelly:

　　More than four hundred years ago, people in Tanghe began making jelly using pea flour and dried sweet potatoes. However, the jelly made from these ingredients was brittle and not suitable for long-term storage, which led many to wonder: could other staple grains be used instead of peas and dried sweet potatoes? After numerous trials, by a happy accident, a master artisan surnamed Duan discovered during an experiment that jelly made from mung beans was not only soft and elastic but also had a superior texture when served cold or stir-fried. This technique quickly spread from person to person, and mung bean jelly soon became popular in Tanghe — a dish people never tire of eating.

　　How Tanghe Jelly Is Made

　　Soak carefully selected mung beans in water at 10°C–30°C for 12 hours in advance, changing the water once midway to ensure the sprouting of the bean embryos. Then, grind the soaked beans in a stone mill until they become a thick paste, and filter the mixture two to three times through fine cloth until all the bean residue is removed — the remaining mung bean milk is the raw material for the jelly. The final step is cooking: after mixing with purified water and mung bean milk at a certain ratio, bring it to a boil over heat, then pour it into a container. Once cooled to room temperature, it becomes mung bean jelly. The jelly, once diced, can be served with cold ginger water, mashed garlic, vinegar, sesame paste, or stir-fried at high temperature — its flavor is simply incomparable.