Bean Paste Rolls

Bean Paste Rolls

　　Buns dipped in bean paste. The Manchu people have a traditional noodle dish called bean paste rolls, also known as bean paste buns. These were often used as offerings during rituals to the gods. To make bean paste rolls: soak yellow millet in water, grind it into flour, mix well, roll it out into thin sheets, steam them in a pot until cooked, then roast and grind soybeans into flour, sprinkle it evenly on top, roll it up, and cut it into 1–2 inch-long rolls. They are golden in color, sticky, and fragrant. The method of making bean paste rolls originates from the practice of dipping buns in bean paste. The custom of the Manchu people eating buns with bean paste has an interesting backstory.

　　Legend has it that long, long ago, the ancestors of the Manchu people lived north of the Heilongjiang River, where the weather was harsh and frigid, and no crops could grow. People survived by hunting, eating game meat, and wearing animal hides — life was extremely difficult. Some young people, dissatisfied with their current situation but unsure where to find a better life, asked the eldest elder in the tribe. The elder told them: “I’ve only heard from my grandfather that if you want a better life, head south. There’s a place called Changbai Mountain, where not only are the forests dense and teeming with wildlife, but you can also grow crops at the foot of the mountain. Once you get there, life will improve.” Encouraged by these words, the young people packed a few essentials and dried meat, and began a tribal migration southward toward Changbai Mountain. Along the way, they endured wind and exposure, went hungry and full by turns, crossed countless rivers, and climbed numerous mountains, facing untold hardships. That autumn, they finally reached the foot of Changbai Mountain. Looking up, they saw towering peaks covered in dense forests, with mist swirling halfway up the mountains, giving off a mysterious and solemn aura. At the time, they were exhausted and starving. Their dried meat had run out, and due to the unknown terrain, climbing the mountain to hunt while tired and hungry was nearly impossible. Just as they were growing despondent, an elder pointed to two patches of crops not far away and said, “What are those? Maybe we can eat them!” Everyone looked in the direction he was pointing and saw one patch blazing red and another golden yellow. They asked the locals and learned that the red ones were called “Susu Buda” and the yellow ones were called “Tuli,” both of which were very tasty. So, following the locals’ instructions, they ground the “Susu Buda” into flour, made buns, and roasted and ground the “Tuli” into flour as well. They worked through the night. The next day was the first day of the tenth lunar month. They ate the “Susu Buda” buns as their meal and the “Tuli” as their side dish. Since there were no tables, everyone squatted on the ground, picking up the buns and dipping them into the “Tuli” flour. It was the first time they had eaten grain-based food, so it tasted especially delicious. To commemorate their first taste of grain, the Manchu people preserved the custom of not using tables, dishes, or chopsticks on the first day of the tenth lunar month each year. Instead, they would eat buns dipped directly in bean paste by hand.