Mung bean cake is a seasonal food in early summer, and its raw materials are mung bean powder, pea powder, brown sugar and osmanthus. Mung bean cake is light yellow or light green in color, delicate and firm in taste, fragrant, soft and non-sticky. Mung bean cake can be divided into south and north according to taste. The north is Beijing style. It is made without any grease. Although the entrance is soft, it has no oily feeling, which is also called "dried bean cake". The south includes Su-style and Yang-style, which need oiling when making, and the taste is soft and delicate.

Eating in the morning is to store the energy of the day, and eating is not the basic problem.