Racecourse mung bean cake is a special snack in machang town, Shuyang County, Suqian City, Jiangsu Province. Racecourse has been making bean cakes 100 years, and now there are dozens of them in Racecourse Old Street. In 1930s and 1940s, Wang Mingfu and Wangminglou were the most famous. Now, the oldest font name is Xuwen Shi Jia. There are seven processes for making bean cakes: first, selecting materials, using authentic mung beans from racecourse, and removing all sediment impurities; Secondly, soaking, that is, soaking the selected mung beans in clear water until they peel automatically; Thirdly, peeling, and repeatedly filtering with clear water until all mung bean skins are removed; Fourthly, grinding: grinding the soaked and peeled mung beans into paste with a fine tooth stone mill; Fifthly, ingredients: adding a small amount of sweet potato fine powder and sesame fine powder into water, stirring into paste and mixing together; Sixth, cooking on kang, using warm water, a pan and a special mold with a diameter of about 3 cm high and half cm wide, scoop the bean cake paste into the mold and dry it until it is slightly yellow.

Bean cake is small and round, yellow and green, which makes people fondle it. In fact, the mung bean cake cooked on the kang is only half a dish from the cooking point of view, because people never eat the mung bean cake cooked on the kang directly, but also take cooking methods such as stewing, frying and frying, and can only eat it after processing. Stew, that is, braised pork, is the simplest and most commonly used way to eat. Stir-frying is to put the bean cake in a pot and stir-fry it thoroughly with a little oil, then put it in a plate and mix it with the spiced pepper and salt powder seasoning prepared in advance to make a famous dish-salt and pepper mung bean cake. Deep-frying is the most upscale way to eat, that is, wash and dry the bean cake, put it in a pot and boil it with high fire, fry it until golden brown, take it out immediately after both sides swell, put it in another hot pot, and then pour the marinade into the sweet and sour sauce mixed with other fragrant, spicy and salty seasonings, and stir it repeatedly. The golden hot bean cake was suddenly mixed with five kinds of cold salt water, which sounded straight and tasted strange. After mixing well, serve it to the table immediately. This is a famous dish-hanging halogen mung bean cake, which is crisp outside and soft inside, crispy and delicious, and unforgettable.