Hezheng Fava Beans

Hezheng Fava Beans

　　Hezheng fava beans, commonly called "big beans" in folk language, are known for their large size, white color, plumpness, delicious taste, and rich amino acid content. Within the county, the fava beans from Gacaodou in the southern mountainous region are the most renowned for their sweetness, aroma, crispness, and crunchiness. Hezheng County holds the title of "Hometown of Fava Beans."

　　Hezheng is honored as the "Hometown of Fava Beans," and the fava beans produced here are famous for their large size, white color, plumpness, delicious taste, and high amino acid content. Among them, the fava beans from Gacaodou in the southern mountainous area are the most famous for their sweetness, aroma, crispness, and crunchiness. In 1983, Hezheng fava beans were designated as high-quality export products by the Ministry of Foreign Economic Relations and Trade, and they are exported to countries such as the United States, Mexico, Canada, Singapore, Japan, and various Southeast Asian nations.

　　Hezheng fava beans are commonly referred to as "big beans" in folk language. They are called fava beans because when they jump out of their pods, they are plump and have a tender pinkish-white color, resembling silkworms. They are called "big beans" because, among various types of beans such as flat beans, peas, and soybeans, they are the largest in size.

　　The ways of eating Hezheng fava beans can be categorized into grinding them into flour for meals or bread, and eating them whole. Eating them whole can be further divided into boiling, stir-frying, or roasting. The most particular and famous method is roasting them in hot ash. In golden October, when the beans are harvested, pick two to three pounds or more, place the appropriately dry and soft fava beans in the hot ash made from cow dung or coal, and stir them back and forth with a shovel. In no time, you will hear a hissing sound as steam escapes, and soon you will see little circles of steam popping up and flickering in the ash. In about five to ten minutes, you will hear a cheerful popping sound as the beans leap out of the ash. At this moment, immediately sieve the ash using an iron or coarse bamboo sieve, filter the beans along with the coarse ash residue to one side, let them cool slightly, pick out the beans, and then wipe off the ash with a towel. Pop the warm beans into your mouth to chew, and the aroma can be smelled from a hundred meters away. By the time of the lunar "Dragon Heads-raising Day" (February 2nd), the mountain villages are filled with the fragrance of fava beans, and the most common is the roasted ones—long-lasting, pure, and rich in flavor, making them truly unforgettable.

　　Guantan Gully Township: Renowned for producing fava beans, known for their plump grains and fragrant taste.

　　Maijiaji Township: Known for its fava beans, famous for their large, plump grains and mellow aroma. Specialty: bracken.

　　Yatang Village, Maijiaji Township: Known for its fava beans.