Thin Bean Paste Rice Noodles

Thin Bean Paste Rice Noodles

　　Thin Bean Paste Rice Noodles is one of the distinctive local snacks in Lincang. It is made from pea flour and rice noodles as the main ingredients, along with various seasonings. The pea flour is mixed into a paste, filtered, then cooked into a thin porridge and kept warm. The blanched rice noodles are topped with the thin bean paste and mixed with sesame seeds, ginger, chili oil, Sichuan pepper oil, mashed garlic, chopped green onion leaves, MSG, soy sauce, and more, resulting in a delicious and fragrant taste.

　　The rich local produce of Lincang provides an abundance of ingredients for its diverse cuisine, giving rise to a wide variety of local snacks. Thin Bean Paste Rice Noodles, one of Lincang’s signature snacks, is known for its fragrant, smooth, and glutinous taste, making it a standout among the region’s many delicacies.

　　No one knows exactly when the people of Lincang started eating Thin Bean Paste Rice Noodles—it has a history that is impossible to trace, seemingly enjoyed by generations. Elderly locals say, “It’s been around for at least a hundred years.” As for the origins of Thin Bean Paste Rice Noodles, there are many different versions of the story. One legend tells of a long time ago, when a young and beautiful woman married into a rural village. Though she was gentle and virtuous, her mother-in-law was very picky and always dissatisfied with her. Over a minor issue, the mother-in-law seized the opportunity to make things difficult for her, demanding that she “unite peas and rice as one family,” or else she would be driven out. The clever and resourceful daughter-in-law, after many attempts, accidentally created a dish by blending these two seemingly incompatible foods—thus inventing Thin Bean Paste Rice Noodles. When the mother-in-law tasted it, she found it delicious, and from then on, the family lived harmoniously. She even shared the recipe with others, and thus Thin Bean Paste Rice Noodles spread widely. A bowl of Thin Bean Paste Rice Noodles reflects the simple and sincere rural charm of Lincang. As the old folks in Lincang say, “Give me a bowl of Thin Bean Paste Rice Noodles every morning, and I wouldn’t trade it for being an emperor.”

　　Thin Bean Paste Rice Noodles primarily consists of thin bean paste and rice noodles, along with seasonings. Though it may seem simple, making delicious Thin Bean Paste Rice Noodles is no easy task. Making the thin bean paste is a crucial step: the pea flour is mixed into a paste, filtered, and then cooked in a pot into a thin porridge-like consistency (an iron pot must not be used, as it will turn the pea flour black). It’s important to stir the mixture thoroughly while cooking to prevent lumping, achieving a smooth, fluid paste. The blanched rice noodles are placed in a bowl, a spoonful of thin bean paste is ladled over them, and then soy sauce, salt, minced ginger, garlic juice, chili oil, Sichuan pepper oil, sesame seeds, and chopped green onion leaves are added. The dish is then ready. When stirred and eaten, it has a golden color, a smooth texture that’s easy to eat, a fragrant and refreshing taste, making it an indispensable snack in the daily life of the people of Lincang.

　　Thin Bean Paste Rice Noodles can be considered a great summer dish, as the thin bean paste has the effect of cooling the body. It combines fragrance, smoothness, glutinousness, and richness in one. With its rich aroma, savory taste, absence of greasiness or heavy meatiness, and its smooth and delicious flavor, it leaves a memorable impression.