Brief introduction: Mung bean cake is a kind of cake created by Wang Yongnian, the master of Tianxiangzhai in Pingyang (now Linfen), the ancient capital of Yao nationality, with a history of 100 years.

Main raw materials: mung bean powder, sugar, osmanthus sauce, honey, etc.

Technology: First-class mung beans are carefully selected, washed with clear water, boiled in boiling water until they are 80% mature (keeping the whole grain unbroken), taken out and dried, crushed with a stone mill, pulled into four petals, and peeled into blanks; When it is used, the mung bean blank is taken out, sprinkled with water, suffocated for 1 ~ 3 hours, dyed yellow by itself, and then ground into fine powder by a mill. Mix mung bean powder, sugar, osmanthus sauce and honey, put them on the chopping board, rub them evenly by hand, put them in a special wooden frame and flatten them, then cut them into dried tofu with a knife.

Main nutritional ingredients: functional characteristics: fragrant and refreshing, relieving summer heat and removing fire.

Highest award: Shanxi traditional pastry famous products.

Manufacturer: Linfen Jinfengzhai Food Factory. (Linfen)