My friends from the south, I recommend you to try the restaurants in Jilin. The authentic Northeastern cuisine has a beautiful name: "Xueyi Bean Paste" and it is very delicious! The snow-coated red bean paste that I used to eat when I was a kid does seem to have gradually faded out of major restaurants in recent years. When the master was happy, he taught me a few dishes. To be honest, most apprentices don't teach them. They knew I didn't know how to do this, so they taught me a few dishes. Among them was Bean Paste Snow Clothes. The first time I beat egg whites, I almost died from exhaustion. Unlike now when I have an egg beater, it just takes a while.

This dish requires deep frying, and since it is a dessert, it does not fit the current taste of being light and less oily. Moreover, this dish itself is a women's dish and is aimed at girls. Girls nowadays are trying to lose weight in various ways. Snowy bean paste is high in sugar and oil, so it will definitely be rejected. This dish is really outdated. Snowy bean paste is also called beautiful bean paste, snow cotton bean paste, etc. The process is not complicated and the method is simple. To put it bluntly, it is just fried bean paste soaked in egg paste. It is not difficult to make it with an egg beater. The main reason for being outdated is.

Every time I want to order this dish, the waiter will remind me that this dish is too busy today. What’s more, the snow-coat bean paste was pretty when it was first served, but after a while the heat went down and the snow-coat flattened, making it unsightly. Naturally, it didn’t have the freshness it had when it was first served. It is a famous dish in Jilin and also a Northeastern dish. Particularly popular twenty years ago, snow-coated bean paste, shredded sweet potatoes and crispy yellow cabbage were all dessert dishes. At that time, they were also nicknamed "ladies' dishes" because most of the people who ordered these dishes in Northeastern restaurants were It's a lady.

There are fewer restaurants where you can eat snow-coated bean paste, but it does not mean that it has disappeared. You can still eat it in some restaurants. I have eaten snow-coated bean paste several times in restaurants. The chef Every time we are told to serve other dishes first and the snow-coated bean paste last, which shows how time-consuming and labor-intensive it is. In that era when supplies were relatively scarce, being able to wrap five or six egg whites in bean paste and deep-fry it in oil, and then sprinkle it with a layer of soft white sugar when serving on the plate, was quite a luxury in terms of the ingredients alone, regardless of the technique.