Kaijiang Bean Sprouts

Kaijiang Bean Sprouts

　　Kaijiang Bean Sprouts are a specialty of Kaijiang County, Dazhou City, Sichuan Province. Suitable for various cooking methods such as stir-frying, braising, and stewing, Kaijiang Bean Sprouts hold their shape well even after prolonged cooking. They have a tender, smooth texture, a delicate mouthfeel, and a rich, delicious flavor. In May 2009, they were listed as part of the third batch of Intangible Cultural Heritage protection projects by the People's Government of Sichuan Province.

　　The traditional production technique of bean sprouts originated and spread in Xinning Town, Pu'an Town, and Gantang Town of Kaijiang County. According to the "Kaijiang County Annals," in the early Qing Dynasty, Sichuan’s population sharply declined due to war, prompting the Qing government to implement a large-scale migration policy known as "Huguang Filling Sichuan" across much of China. This event has been historically and colloquially referred to as the “Huguang Migration to Sichuan.” The term “Huguang” refers to Hubei and Hunan. During the Ming and Qing dynasties, Hunan and Hubei were collectively called the “Huguang Province.” These incoming “outsiders” danced freely on this golden land, bringing with them new crops, food processing techniques, local operas, customs, and dialects, showcasing their unique skills in this new arena. At that time, Kaijiang was abundant in soybeans. Since bean sprouts made from soybeans are rich in protein, unsaturated fats, calcium, iron, zinc, selenium, and various vitamins, offering high nutritional value, they were beloved by many for promoting children’s growth and delaying aging. Thus, the traditional production technique of bean sprouts began.

　　The traditional production technique of Kaijiang Bean Sprouts is highly meticulous. Step 1: Selection — Emphasis is placed on selecting high-quality beans, typically the locally grown “June Yellow” or “August Yellow” soybeans, with manual removal of impurities. Step 2: Soaking — The selected beans are poured into large yellow buckets and soaked in water. The unit of measurement for beans is a “zhuo,” with one “zhuo” being about four liters (a “zhuo” is an old grain measuring tool, where one zhuo equals one liter). Step 3: Grinding — The soaked beans, along with water, are scooped into a stone mill using a wooden ladle to begin grinding. The speed of the stone mill should be moderate to produce a fine, smooth pulp with no noticeable grains, which is then directly collected in a wooden bucket. Step 4: Filtering — A piece of filter cloth is placed under the shaking frame, and the ground pulp is scooped into the cloth. By shaking the frame, the liquid that passes through the cloth becomes the soy milk used to make bean sprouts, while the residue left on the cloth is okara. Step 5: Boiling — The filtered soy milk is poured into a large iron pot and gently boiled. Once boiled, it is all scooped out and collected in a wooden bucket. Step 6: Extracting and Shaping — The boiled soy milk is returned to the pot and gently reheated. A palm-leaf fan is used to fan the surface of the milk, causing a thin film to form on top. This film is then wrapped using a prepared bamboo stick, forming the bean sprout. The wrapped bean sprouts are placed on a shelf, and the process is repeated until all the soy milk is used. The number of layers wrapped around the bamboo stick depends on the desired size of the bean sprout; larger ones require at least 10 layers, while smaller ones need only three. Step 7: Drying — The shelves full of bean sprouts are taken outside to dry, usually in the sun. When necessary, the remaining heat from charcoal ashes in the stove can also be used to bake the sprouts after shaping, ensuring they are thoroughly dried.

　　The main value of the traditional bean sprouts production technique lies in its unique process, which involves no chemical additives, ensuring the product is a genuinely green food that meets modern dietary standards. Its traditional production method is distinctive, entirely handmade, with carefully selected ingredients and an exceptional crafting process. The tools required for making Kaijiang Bean Sprouts integrate multiple craftsmanship techniques (such as stone mill crafting, yellow bucket crafting, shaking frame crafting, etc.), demonstrating significant comprehensive artisanal value.