Sticky bean buns are a specialty of Northeast China.

A bean paste bun-like food originating from the Manchu people. The Manchu people traditionally like sticky food, which is conducive to long-term outdoor activities in cold weather, such as hunting, chopping firewood, etc.

It is now very common in many areas of northern China and is an indispensable protagonist of people’s winter dining tables. Sticky bean buns are usually made at the beginning of winter and then stored in an outdoor tank for the winter. All processes are derived from nature and are a model of traditional natural food. Sticky bean buns are not only nutritionally balanced, but also contain ancient cultural heritage and are the first to make coarse grains.

Storage method

Sticky bean buns are suitable for storage in a dry environment below zero degrees Celsius in winter, and can be stored for a long time at room temperature. However, they generally cannot be stored in an environment above 20 degrees Celsius for more than half a month. Generally, people in the Northeast will eat them until spring next year, and then the bean buns will easily become moldy and deteriorate.