Yanshan Mung Bean Noodles

Last updated 2026-11-10 — The Yandang specialty “mung bean noodles” are made from a mixture of mung bean flour and sweet potato flour. They are green in color, each strand as thick as a chopstick, and are best stir-fried. However, there are certain rules for the vegetables you mix in — you shouldn’t use things like Chinese cabbage or spinach because they contain too much water, which affects both the texture and appearance. Instead, you should use some celery, then add some oysters and razor clam meat, along with shredded egg crepes. Prepared this way, a plate of mung bean noodles emerges — fine yet not falling apart, loose yet not clumped together.