Suining Salted Soybeans

Suining Salted Soybeans

　　There’s a local saying in Suining: “Wrap salted soybeans in a pancake, and you’ll never have enough for all three meals.” Salted soybeans, also known as spicy beans, are called “lao yan dou” (old salted beans) by the locals. These old salted beans are loved by people of all ages in Suining. In the past, even ordinary families would find their appetite greatly stimulated and feel fully satisfied after just a plate of old salted beans at any meal throughout the year.

　　The making of salted soybeans follows a unique process. Around the Beginning of Winter each year, housewives in both urban and rural areas of Suining start preparing “salted soybeans.” They select high-quality soybeans, boil them in a pot, then promptly pack them in a cattail leaf bag while still hot. These are placed in a warm spot, covered with dried soft straw, and sealed tightly to allow fermentation. Once they reach a sticky, stringy texture, they are taken out and mixed with red chili paste (in the old days, farmers used a hand-turned stone mill to grind dried red chilies with water into a paste; nowadays, city dwellers simply go to a chili paste processing place where machines make the paste). Salt, scallions, ginger, and other seasonings are added, along with an appropriate amount of fresh red radish, and stirred together with a little cold boiled water. Once mixed, it can be eaten right away—this is called “fresh salted beans.” When dried for later use, it is called “dried salted beans.”

　　Suining’s old salted beans have advantages that no other dish can match. They have a unique flavor, are easy to store, and keep well all year round without spoiling. Especially the freshly mixed “fresh salted beans,” bright red and spicy, when wrapped in a freshly made pancake, stimulate the appetite and leave one craving more.