Bean sprouts are called "soybean yellow rolls" by Shennong Herbal Classic. China invented bean sprouts for more than 2000 years, and the inventor has no way to prove it. The earliest bean sprouts were made from black soybeans. In Shennong's Classic of Materia Medica, the "yellow bean roll" is listed as "domestic product", and the method says: "The method of making yellow bean roll is to soak black beans in Beijing in late winter and early spring. When the bud is five inches long, it is dried to make yellow bean roll. It takes time to get through and bring food. " Its name is interpreted as: "Soybean yellow roll is ten times longer than soybean (niè) which germinates and reaches tillering. Shock from roots, shock from shackles, shackles from shackles, shackles from shackles (this sentence refers to the process of bean sprouts). When I was born, the yellow, curly and straight wood was ready. The wood is hidden in the liver, and the truth is hidden in the liver. Liver storage, fascia qi also. Big tendons are gathered at the knees, belonging to the valley. Therefore, the main wet arthralgia and tendon contracture, knee pain can not flex and stretch. Bend and stretch straight, pictographic and follow the rules. " Early bean sprouts were first used for dietotherapy, and then used for Taoist health preservation. Bean sprouts, eaten as vegetarian dishes, were first seen in Lin Hong's "Shanjia Qing Palace": "In Wenling (now Quanzhou, Fujian), a few days before the Central Plains (the 15th day of the seventh lunar month), black beans were exposed. And placing the bran in a pot, spreading sand to plant beans, and pressing with a board. If it is long, cover it with a bucket, and it will be sunny at dawn. I want it clean and tidy, not exposed to the wind and the sun. In the Yuan Dynasty, Chen came before his ancestors and came back to life three days later. Wash it, blanch it with oil, salt, bitter wine and spices, and it can be used as ru. It is especially good to roll it with sesame cakes. The color is light yellow, and it is called' Goose Yellow Health'. " The same words can also be found in "Shuang Huai Sui Copy". In Dream Flowers in Tokyo, bean sprouts are called "seeds": "Mung beans, adzuki beans and wheat are put in porcelain, soaked in water, germinated for several inches, tied with red and blue grass, called" seeds ",and all are sold in the center of the street."

Chen called "bean dish" a "raw flowerpot" in "Records of Years Old": "On the 10th day of Tanabata in Beijing, waterlogged mung beans turned into peas, which is convenient for watering every day. When the buds grow to five or six inches, the seedlings can stand on their own feet, so they can be placed in small pots, which can be called "raw flowerpots" or "fermented flowerpots". In the Song Dynasty, eating bean sprouts was quite common. Bean sprouts, bamboo shoots and mushrooms have always been listed as three vegetarian dishes. During the Song and Yuan Dynasties, bean sprouts were eaten mainly in cold salad. "The Legacy of Yiya" records its prescription: "Soak mung beans in cold water for two nights, wait until the water rises, wash them twice and dry them. Clean the floor in advance, sprinkle water, spread a layer of paper, put beans on the paper and cover the pot. Sprinkle water twice a day until the buds grow out and shell them. Boiling soup is slightly simmered, mixed with ginger vinegar, and the meat is especially suitable. " After the Ming and Qing Dynasties, some people used edible wild vegetables or aquatic plants as soup, fried them, and scalded them with chicken juice and dolphin juice. Among all kinds of bean sprouts, pea seedlings are more delicious. Note in "Clearing the Banknotes": "Pea seedlings are common in vegetables elsewhere, but they are regarded as rare in central Fujian. Every time at the banquet, I see several floating green leaves in the clear soup, and the stems are six or seven inches long. However, at the time of purchase, two are counted as one, and each is twenty or thirty dollars. " Eating bean sprouts requires pinching the roots and beans, so it was called "pinching vegetables" in the Qing Dynasty. In the Ming and Qing dynasties, scholars began to pay attention to the fact that bean sprouts should be turned into soup. There is a bean sprout in the "Suiyuan Food List": "Bean sprouts are soft and crisp, and I quite like them. Cooking must be cooked and rotten, and the taste of ingredients can be harmonious. Can be paired with bird's nest, soft with rigidity, white with white. However, accompanying you is extremely expensive because of its meanness. Many people scoff at this. I don't know that only Wo can accompany Yao Shuner. "Chao Fu and Xu You, both of them are hermits. Yao wanted to give up the throne, but he refused. Yao wants to give way, and his nest is called seclusion.

In the menu of bean sprouts, there is a dish called "fried silver bars", which is quite famous in Qin cuisine. The raw materials are mung bean sprouts, shredded onion, refined salt, white vinegar, pepper, pepper and sesame oil. This dish is cooked by fire, and the peppers are fried to deep red. After the bean sprouts are put into the pot, boil with vinegar and ignite, and stir fry for 40 to 50 seconds to keep the bean sprouts crisp and tender. Fried bean sprouts are usually served with shredded chicken. "Silver Miao shredded chicken", "Fried shredded chicken with vegetables", "Chicken velvet silver strip" and "Silver needle mixed with shredded chicken" all have local names. Shandong cuisine is also fried with sticky egg paste. During the Jiaqing period of the Qing Dynasty, there was a practice of "filling bean sprouts with shredded chicken ham", and its operation method was really unimaginable. There is a story in "Notes on the Qing Dynasty", in which a noble man was cheated by his chef and took bean sprouts as a luxury. One day, a nobleman went to visit his relatives because they borrowed money from him. When eating, he saw bean sprouts on the table and asked the relative: You always say you are poor, so why do you use such extravagant things for dinner? This is what I usually use, one hundred and twenty taels of silver per plate. Relatives told him that bean sprouts are cheap, but in fact they only cost two or three pence. The nobleman came home and asked the chef. The cook cut off the bean sprouts, covered them with shredded peppers and added sesame oil and soy sauce. He said that three pence is too expensive for the poor to eat with salted bean sprouts, and the bean sprouts that shopkeepers eat on weekdays are really expensive. Therefore, it deceived the nobility. Western countries call bean sprouts one of the four great inventions of China food. The other three are tofu, sauce and gluten. In fact, there are more than four kinds of food inventions in China. It is said that bean sprouts were also introduced to the west when Li Hongzhang went to Europe after Guangxu Gengzi. Because of the saying "Li Hongzhang chop suey", bean sprouts are simply called "chop suey" in Quebec, Canada.