However, Suzhou people can't make mung bean soup without mint flavor. People who pay more attention to it will pick mint leaves to boil water, just like boiling rock sugar water. The mung bean soup with mint water is light yellow, and the mung bean soup without mint essence has a strong taste, but it is also clear. With mint-flavored mung bean soup, it is really Suzhou's summer fairy soup. "When my grandmother cooked mung bean soup, she put all the essential oil. After drinking it for so many years, I always thought that mung bean soup all over the world was made like this ..."
Nowadays, many snack bars are constantly reforming, and various online celebrity restaurants are also committed to "old" dishes and "new" dishes. Even mung bean soup has begun to cater to more people's tastes, using mints instead of mint essence.
Many people say, "Mint essence is too exciting, why do we still drink such mung bean soup?" But for people who grew up in Suzhou, for decades, the real intimacy still comes from the old taste. Mung bean soup without green silk and mint essence is not a complete mung bean soup.
"One Hundred Years of Solitude" says that there are all kinds of magic tools on the opposite side, but why do we still live like donkeys? Some old-fashioned things are not bad. Drinking mung bean soup is like the ceremony of Suzhou people entering summer. Many people don't know why they want to drink it, but they have been drinking it for many years. In the north-south food debate, there has always been a torture that hits the soul: what is mung bean soup? The traditional Soviet-style mung bean soup, like Suzhou people's rich but plain life, does not need other people's evaluation, is not amazing, but always has its own persistence.