This sesame bean curd comes from the powder room in old Beijing (the powder room is where the powder skin and starch are produced). When beans are ground on a stone mill, water is added while grinding, during which they are divided into three things-the thinnest one is soybean milk, which is genuine and can be used as starch; The rarest are fruit juice and bean juice; If the thick dark green paste in the middle is put into a cloth bag, heated, boiled again and filtered to remove water, it is hemp tofu.

Fried sesame bean curd was originally a food for the poor, but the rich are also good at it and even addicted to it. The wife of a famous pear orchard horse can fry sesame bean curd, which is quite famous in the pear orchard.

In fact, this fried sesame bean curd, like bean juice, is the favorite traditional snack of old Beijingers. It is said that fried sesame bean curd first appeared in the early Ming Dynasty. At that time, poor families will take this leftover mung bean starch and vermicelli home, fry them with sheep tail oil, and then put some pickles and green beans in them, which can be eaten both hot and cold.