The inlaid bean candy is composed of three original materials: maltose syrup, black sesame powder, and soybean powder. It has gone through 28 manual steps including boiling sugar, grinding powder, stirring, compacting, making characters, stretching, and slicing.

After the process, each piece of candy cut into pieces will contain a word symbolizing good luck and good luck. It is a folk pastry that can be eaten and enjoyed.

The finished bean candy with inlays is only yellow and black, just like Tai Chi, one yin and one yang, one white and one black, the wind and water are rising, and the universe is vast.

Hold a bean candy in your mouth, and the aroma fills your teeth.

This aroma has the taste of soybeans and sesame, the taste of glutinous rice and sugar, and the taste of country style. The happy and sweet taste of hometown hits your face.

Reasons why embedded bean candy is precious 1. The craft is lost. Inlaid bean candy was originally a traditional pastry with a long history. However, because the process is too cumbersome and complicated, the profit is not high. Today, there are less than 20 people in the country who know this craft.

, and most of them are elderly people who are over seventy years old and are already facing the dilemma of having no successors.

It wasn’t until CCTV’s food documentary “A Bite of China” reported the inlaid bean candy that it came back into the public eye.

2. The process of inlaid bean candy is complex and does not happen overnight. It requires grinding, boiling, rolling, cutting and other steps.

First fry the soybeans and black sesame seeds and grind them into powder, then boil the maltose into syrup. When the syrup is scooped up and falls into flakes, it is considered ready.

Then pour the sugar syrup into the soybean flour and sesame flour, knead them into two dough balls respectively, and then cut them into short strips. Use yellow and black sugar strips to match them up and down to make Fu, Green, Shou and Xi.

Waiting for festive words.

The black ones are used for characters and the white ones are used for paper. You must remember how many strokes there are in the black ones. Do not wrap them upside down when wrapping. Use bean vermicelli and blocks to embed in the gaps between the characters. Use a knife to cut and fill them up, and then use your hands to wrap them up from all sides.

Shrink inward, stretch and thin, then cut into thin pieces with a knife.