Thin Bean Flour

Thin Bean Flour

　　Tengchong Thin Bean Flour is a humble yet incredibly delicious snack. Its exceptional taste lies in its unique flavor, while its ordinariness reflects its status as an ethnic, folk, and everyday food of Tengchong.

　　The deliciousness of Tengchong Thin Bean Flour stems from its unique preparation method. While ordinary thin bean flour is usually made from pea flour, Tengchong’s version is made using strained bean liquid. First, the liquid is divided into two types: clear and thick — and then these are used to make the final thin bean flour.

　　There's also a refined way to enjoy Tengchong Thin Bean Flour: a single bowl is divided into three parts — one part is eaten without any seasonings, another lightly mixed with them, and the third thoroughly combined with seasonings. By varying the order in which you eat these three versions, each bite offers a different and delightful flavor. It's truly marvelous.

　　To experience the historical character of a place or city, beyond contemplating ancient buildings, it’s even more important to observe the people — where time-resistant cultural traditions live on. Everyday eating habits are a vital reflection of such enduring cultural legacy and a vivid display of a locale's character. As one of Yunnan’s street foods, Thin Bean Flour enjoys immense popularity despite its simple and casual appearance. It's the kind of dish you feel you’re missing something without at least once a day, embodying a kind of grassroots resilience and becoming a flavor deeply rooted in the memories of the Yunnan people.

　　There’s more than meets the eye with this seemingly ordinary Thin Bean Flour: the ingredients have stories, the techniques have nuances, and the ways of eating have reasons. Only by finishing a bowl and understanding these layers can you say you’ve truly appreciated this tradition — honoring the skills and practices passed down through generations.

　　The ingredients of Thin Bean Flour come with their own tales. In short: “The beans must be natural and authentic,” “One liter of beans yields one basin of slurry,” and “Stone grinding extracts the essence.” The purity of the pea flavor directly affects the taste of the final product. Among all of Yunnan, the purest ingredient for Thin Bean Flour comes from Pupiao beans in Baoshan. These peas grow in the mountains, naturally high-quality, and when ground, produce a fine, fragrant, brightly colored flour with rich texture. The night before making the flour, dry peas are soaked for 10 hours, then ground on a stone mill at a ratio of one liter of beans to one basin of water. This hand-ground flour has a far purer taste than machine-ground versions.

　　As for the production technique, it can be summarized as “one filter cloth, three stages of slurry,” “the boiling fire must be strong,” and “thirty continuous stirs.” Filtering is a key step that determines the smoothness of the final product. Traditional methods involve hanging a wooden frame in a cross shape, with its four corners tied to a filter cloth that forms a pouch. The ground bean liquid is poured onto the cloth and the corners are shaken so the liquid filters down into a container below. The first pass uses the original slurry — called “first-stage slurry.” Then water is added to the remaining residue, shaken again, and filtered as “second-stage slurry.” Finally, a third pass with more water produces “third-stage slurry.” These three stages of slurry cannot be cooked immediately. They must sit for about an hour to allow fine particles to settle, after which the cooking begins. The cooking order is the reverse of filtering: starting with the third-stage slurry, bringing it to a boil, then adding the second-stage, and finally the first-stage slurry. Meanwhile, the settled particles are also added — a process commonly known as “adding the slurry.” The heat level during cooking is also crucial, knowing when to simmer gently and when to boil vigorously only comes with experience. As the slurry thickens, constant stirring is essential, and both the force and rhythm require skill. Poor stirring may result in splashes, lumps, or a burnt mess. “Thirty continuous stirs” is the key technique during this stage. The goal is to stir vigorously thirty times in one breath, and then repeat. Lastly, while stirring, use a spatula to lift and swirl the mixture — if the flowing slurry leaves a “trail” as it hits the pan, the thickness is just right. No trail means it's too thin or too thick, affecting the mouthfeel.

　　The ways to enjoy Thin Bean Flour are also rooted in tradition. Though it looks like an unassuming little bowl, the variety and complexity of seasonings required make it arguably the most elaborate breakfast dish in Yunnan. Thin Bean Flour is best consumed “made and eaten the same day,” and the freshness and variety of its seasonings are directly tied to its final taste. All seasonings must be freshly made on the day: bright red chili powder, golden ginger juice, amber-colored Sichuan pepper oil, milky garlic paste, fresh coriander, dark soy sauce, deep red rice vinegar, clear sesame oil, reddish-yellow fermented tofu liquid, and dark green prickly ash... Each indispensable condiment contributes to a vibrant medley of colors intertwined with the pale yellow bean flour, releasing an aromatic fragrance that whets the appetite and leaves a lasting impression.

　　The ways to eat Thin Bean Flour vary greatly, differing across regions in Yunnan and showcasing distinct local culinary cultures. Traditional old Kunming-style favors pairing it with fried dough sticks (youtiao). The seasonings are mixed first, then the crispy youtiao are cut into ~10 cm strips using scissors. These can either be dipped into the thin bean flour or soaked in it before eating — the crispness of the youtiao complements the silky bean paste in an irresistible combination. In Tengchong and other areas, Thin Bean Flour with rice noodles (er si) is a popular choice. Locally made er si are first boiled, then topped with thin bean flour and mixed with various seasonings. The snow-white, silky noodles contrast beautifully with the golden, velvety thin bean flour, creating a visually pleasing dish. In Huize and similar areas, it’s often paired with buckwheat strips or potato cakes. Thinly sliced buckwheat or potato patties are roasted slowly over pine branches, then shredded and added to the thin bean flour — offering the rich aroma of peas and potatoes alongside the unique fragrance of pine. In Dehong and surrounding regions, pairing it with rice noodles is both an innovative take on noodle-eating and a flavorful twist on the bean flour itself. By adding lemon slices, local large-leaf coriander, and other tropical spices to the rice noodles and thin bean flour, not only is the noodle’s umami enhanced for a refreshing burst of flavor, but the slight acidity also brings a distinctive touch of Dai cuisine.

　　This modest little bowl of Thin Bean Flour may seem unremarkable, but it requires significant time, effort, and sweat. Without the fanfare of famous dishes, it embodies the wisdom of its makers and the appreciation of those who eat it. Without a glamorous appearance or flashy reputation, this humble street food quietly interprets the essence of Yunnan’s grassroots culinary culture with its authentic and unpretentious flavor.