Kelp and mung bean syrup is a traditional Han Chinese snack that belongs to Cantonese cuisine. Chinese people often use it as a refreshing drink in summer, and it is also often sold in dessert shops. It can be used to treat high blood pressure, intensive prickly heat in children in summer, cervical lymphadenitis, simple goiter, and phlegm-heat cough. Boil a pot of water, pour mung beans, vanilla/tangerine peel, and kelp into the pot, and simmer over medium heat for about half an hour. Remember to add water when simmering, otherwise it will easily become mushy, or the sugar water may turn into syrup. When the mung beans are cooked, add rock sugar according to your taste and cook for another 15 minutes.