Mung Bean Noodles

Mung Bean Noodles

　　Mung Bean Noodles, a bean-based food, characterized by: silky and firm noodles, tender and refreshing texture, with a savory and salty taste. Cooking method: pan-fried. This is a snack favored by ethnic minorities such as the Tujia people in Xiushan and Shizhu, Chongqing.

　　A mixture of mung beans and rice is ground into a paste, then pan-fried over low heat into thin sheets. The sheets are removed from the pan, cooled, and cut into strips. When eating, the strips are blanched in hot water in a bowl, then seasoned. Pat

　　Key points: The rice paste must be finely ground, and the pan-fried sheets should be of even thickness. Pat

　　 Pat

　　[Read More] Tujia Mung Bean Noodles: Pat

　　Tujia Mung Bean Noodles are a renowned delicacy across the border regions of Chongqing, Guizhou, Hunan, and Hubei. Originating from the Qianjiang Tujia people, descendants of the ancient Ba Kingdom in Chongqing, the Tujia have a deep love for both making and eating Mung Bean Noodles. These noodles are fragrant, flavorful, and finely textured, inheriting the qualities of mung beans: clearing heat and reducing summer heat; cooling blood and detoxifying; treating abscesses and sores; erysipelas; bloody stools; and counteracting toxins from alcohol and food, making them an excellent choice for detoxification and skin care. They are especially favored by many women. During festivals, family visits, and when entertaining guests, Mung Bean Noodles are often the first choice among the Tujia people due to their delicious taste and ease of preparation. Recently, this distinctive Tujia-flavored snack has been included in the second batch of the National Intangible Cultural Heritage list. Pat