Peanuts are called "peanuts" in Chaoshan dialect. In Mianhu, an ancient town in Jiexi, there is a saying: "Bean kernel wine, bean kernel wine, is better than lovers holding hands." The bean kernel in this sentence refers to the famous black-film bean kernel in eastern Guangdong. This snack, with a surface as black as ink, is loved by people for its fluffy, crispy and fragrant characteristics.

In the ancient town of Mianhu, there are so many delicacies? Spring rolls, soft cakes, melon dices, fruit pulp, hexagonal cakes, rice-free rice cakes... many "foodies" yearn for it. Among the many delicacies, there is a snack called "black-film bean kernels", which can be called the most classic snack in Mianhu. When many foreign tourists return to their hometown, they specially order a plate of black-film bean kernels to taste their hometown. Unique taste.

Wood-film bean kernels are a traditional snack in Mianhu Town that is famous for its unique flavor. Black-film bean kernels are loved by people for their characteristics of being loose, crispy and fragrant. In the past when material life was relatively poor, it would be such a pleasure to have a plate of black-film bean kernels and a glass of wine! So Mianhu There is a saying: "Bean kernel wine, bean kernel wine, is better than holding hands with your lover." Speaking of this snack, there is also a history. It is said that there used to be a dentist named Shi Haoyu in Mianhu, and his two sons were in the peanut business. In the past, the shells of peanuts were usually not peeled off. They were first soaked in water for a period of time, then taken out and dried in the sun, and then fried in a large pot before being peeled off before eating. Once, two brothers bought 17 tons of peanuts and put them into the pool to soak together. Unexpectedly, it rained heavily for more than 20 days in a row. The shells of the 17 tons of peanuts turned black and were about to be scrapped. Mr. Shi suddenly came up with a way. Peel off the peanut shells, wash the peanut kernels, add some edible medicine, and then fry them. Although the peanut membrane turned black after frying, the peanut kernels were whiter, looser and more fragrant than before. Therefore, Mr. Shi named it "Wu Membrane Beans Kernel". When his two sons picked it out for sale, vendors from all over the place rushed to buy it after tasting it, and it was sold out in less than two days. From then on, the reputation of the son of dentist Shi Haoyu for making "Wu Miao Bean Kernel" spread. The ancestral craftsmanship of the ancient town is fragrant at the "Boji" peanut shop on the top of the wharf on Huancheng Road in Mianhu Town. It is different from the machine-made technology used by most peanut shops. This small shop still uses the most classic method to make black-coated bean kernels. handmade craftsmanship. "Bo Ji"'s craftsmanship in making black bean kernels is passed down from ancestors, and the founder of "Bo Ji" is his father. The older Mianhu people call him "Lao Chi". Speaking of the production process of black-film bean kernels, it is really not simple. The first step is to shell the purchased high-quality peanuts and obtain the beans. Dry the raw bean kernels in the sun for about a week, then dissolve a Chinese medicinal material called black vitriol in a large pot with an appropriate amount of water, add the bean kernels in proportion, add salt and cook. Since the black vitriol is black, the membrane of the bean kernels is dyed black during the cooking process. Pick up the cooked beans and dry them, take the river sand (the sand should not be too fine or too coarse) and stir-fry it in a large pot. Pour in the dried beans and stir-fry until the beans are crispy. , the stir-frying process takes about half an hour, and then the sand is removed with a sieve, and the entire production process is completed. At this time, the bean kernel membrane is black and shiny, with charming color, like alluring "black pearls". Use two fingers to gently rub the membrane off, and you will reveal the light yellow, loose, crisp, and fragrant nuts, which are mouth-watering. Unlike other delicacies that need to be "enjoyed hot", the black-coated beans are not at their best when they are freshly cooked. Let them cool down and they will taste crispier.