Chadian Liangfen

Chadian Liangfen

　　Liangfen. We arrived in Chadian on a summer day when the weather was quite hot. Seeing several vendors selling liangfen along the street, we went up to buy and taste some to help cool off. It’s said that in the ethnic minority regions of western Hunan, the history of eating liangfen is impossible to trace or verify—passed down through generations, it seems people have been enjoying it for hundreds of years. It’s no exaggeration to say that liangfen is one of the most distinctive snacks in Biancheng. People love it not only for its delicious taste but also because it helps cool down the body. Moreover, it is rich in vitamins and other nutrients, making it a healthy food that is low in calories and high in dietary fiber. According to the *Compendium of Materia Medica*, mung bean liangfen “clears heat and detoxifies, treats early-stage boils and abscesses, scalds, bruises, and counteracts toxins from fever-inducing medicines as well as alcohol and food.”

　　The liangfen in Chadian is somewhat different from that found elsewhere. Its texture resembles jelly, but it’s even softer, crystal clear and almost water-like. Typically, it is served with brown sugar syrup. It’s sweet, slightly tangy, smooth and cool, with a delicate fragrance—making it extremely refreshing to eat.