Speaking of mung beans, this is an authentic Shouguang specialty. Many foreigners come to Shouguang without knowing what it is. In the past, autumn, winter and December were the seasons for making mung beans and harrowing valleys, which is probably the reason why the winter festival is not easy to deteriorate.

Production method: select the first-class mung beans, soak them in a stone mill, add spinach or green radish, grind them together, then save them into balls and steam them in a pot. Green is very beautiful, and it is a real "green" food.

How to eat is mainly pork fried, lard fried, leek fried and so on. Pay special attention not to put too much water when cooking, so that the cooked rice is soft, waxy and delicious, with a long aftertaste.