Caidian Bean Thread

Caidian Bean Thread

Caidian Bean Thread is a geographical indication certification trademark.

　　Caidian Bean Thread

　　Caidian District Bean Thread Research Association, Wuhan City

　　Bean Thread is a food made by grinding rice and mung beans in a certain proportion into a paste, then spreading it into a pancake-like form. To facilitate storage, it is often cut into strips and dried, known as dried bean thread.

　　Bean Thread is usually made in autumn for several reasons: first, the year’s farm work is done, leaving people with free time; second, the main ingredients—rice and mung beans—are harvested and stored; third, key fuels like straw are dry and ready to burn; fourth, the dry weather makes it easier to sun-dry and store the bean thread; and fifth—and most importantly—we all love eating it, ensuring there’s a market. Truly a case of perfect timing, location, and people!

　　There are many ways to eat Bean Thread. Common methods include boiling, stir-frying, steaming, and deep-frying.

　　Boiling: First bring water to a boil, then add the bean thread (either dry or wet—some even start with cold water), cook over medium heat until done, then season and serve.

　　Stir-frying: Wet bean thread is commonly used, but if using dried bean thread, it needs to be soaked first. The method is similar to stir-frying noodles. When nearly cooked, add minced garlic and seasonings. It can be made with meat or vegetables. Stir-fried bean thread is my personal favorite.

　　Steaming: People in Hubei love steamed meat dishes, and using dried bean thread as a base is an excellent choice. The porous dried threads allow steam to rise easily, helping the meat cook faster, while also absorbing the meat juices for extra flavor.

　　Deep-frying: A childhood favorite. When the “fried rice cracker” sellers came around, they usually used rice as the main ingredient, but I preferred making them with bean thread. Fried this way, they puff up more fully and have a richer taste.

　　Perhaps Bean Thread originated in Huangpi, which is why it’s often associated with that area and called Huangpi Bean Thread. But Bean Thread isn’t exclusive to Huangpi—Yunmeng, Xiaogan, Anlu, Dawu, Yingcheng, and Jingshan also have a tradition of making it, and it’s one of the essential New Year foods.