Pea Huang'er is at least three hundred years old.

-Historical introduction

A seasonal treat in spring and summer in Beijing. Originally a folk snack, it was later introduced to the palace. The Qing Dynasty court's pea huang'er used high-quality white peas as raw materials to make the finished product, which is light yellow in color, delicate and pure, melts in the mouth, and tastes sweet, cool and refreshing.

Cixi is famous for her fondness for food. The preparation method is to grind peas, peel them, wash them, boil them, stir-fry them with sugar, coagulate them and cut them into pieces. The traditional method also embeds red date meat. The most famous one is made by Fangshan Restaurant.

The folk brown pea yellow is a typical spring food, often seen at spring temple fairs. For example, in the Peach Palace on March 3rd, "Zaozao, rough pea yellow," is a seasonal delicacy. The vendors shouted "Hey, these little dates, pea yellow, come in big pieces!" as if to announce the coming of spring to people. The news brought warmth.

"Brown pea yellow" is made by peeling white peas, stewing the beans with twice the water of the peas, then adding sugar and frying, then adding gypsum water and Stir the ripe dates evenly, put them into a large casserole, wait until they cool down into lumps, take them out, cut them into diamond-shaped pieces like

cut cakes, put small pieces of gold cake on them for decoration, usually placed Wheelbarrows covered with wet blue cloth are put up for sale. Most of the people operating this business are fellow villagers from Pinggu, Xianghe, Caiyu and other places in Jingdong.

"Fine pea huang'er" was developed by the imperial kitchen of the Qing Dynasty based on the folk jujube and rough pea huang'er. The preparation method is more precise. Boil the peas and sift them into a paste. Add sugar and osmanthus. After solidification, cut them into two-inch squares and less than half an inch thick

and put a few slices of honey on them. The cake has good color and taste, delicate and pure texture, melts in the mouth, and is of top quality. After the Republic of China, Beihai Park Yilantang Restaurant and Fangshan Tea House sold fine pea yellow in paper boxes for ten yuan per box.

It is called palace snacks like cloud bean cake and steamed buns.

There is a poem in "Hundred Odes of Food in the Old Capital" that says: "The food has always belonged to Yanjing, and the yellow peas have long been famous. The red dates are embedded with gold shavings, and Huang Qiong can be bought for ten coins."

Pea yellow is a seasonal product in spring and summer in Beijing. Peas are good for urination, quenching thirst, soothing middle and lower qi, relieving sores, anti-inflammation, removing summer heat, lowering blood pressure, removing fat, and losing weight. Originally a folk snack, it was later introduced to the palace. Qinggong's pea yellow is made from high-quality white peas. The finished product is light yellow in color, delicate and pure, melts in the mouth, and tastes sweet, cool and refreshing. Cixi is famous for her fondness for food. The preparation method is to grind peas, peel them, wash them, boil them, stir-fry them with sugar, coagulate them and cut them into pieces. The traditional method also embeds red date meat. The most famous one is made by Fangshan Restaurant.

Pea yellow is a traditional snack in Beijing. According to Beijing custom, pea yellow is eaten on the third day of the third month of the lunar calendar. Therefore, pea yellow is on the market every spring and is available until the end of spring.

There are two kinds of pea yellows in Beijing. One is the so-called palace snack made by Beihai Park Fangshan. The other is the crudely made pea yellow sold by vendors in the streets. These two snacks are both called pea yellow, but the materials, craftsmanship, and prices are very different.

Let’s talk about the palace snack pea yellow first. Select the best white peas, remove the impurities and deflated beans, wash them and simmer them until they are mashed. After they have settled, add sugar and sweet-scented osmanthus. After cooling, cut them into pieces and put them into a beautiful gift box. Each piece of pea yellow is attached to the corner. A few pieces of gold cake, with contrasting red and yellow colors, are very suitable as gifts for relatives and friends. Especially this kind of

Pea yellow

Pea yellow is a palace snack. It is also said that the Queen Mother of the West likes to eat it the most. With such publicity, its worth is even more incredible. However, the color of the yellow peas is not completely natural. The peas are not that yellow at all when cooked. The price of this kind of pea yellow was astonishingly high. Who could afford it at that time? The pea yellow sold along the street is a snack for ordinary children to satisfy their cravings.

The vendor uses a sand drum (a thick flat-bottomed round casserole) to boil the peas, then adds the cooked jujubes, solidifies and cools, and then knocks them out of the pot. Cut into pieces and sold. The hawker was pushing a wheelbarrow, with several pots of boiled pea yellow on it. Shouting

"Pea huang'er - big chunks!" This kind of pea huang'er is thicker, and the pea skin can be seen on the whole pot of pea huang'er. With the sweetness of jujube, it's thick, It's quite delicious. For the children of common people at that time, they usually lacked snacks.

It would be quite delicious if they could eat a piece of pea yellow like this.

It is also the pea yellow made in this way that maintains the natural color of peas and its original flavor.

Excerpted from Baidu netizen, thank you.