Beijing Pea Cake (Wandouhuang)

Beijing Pea Cake (Wandouhuang) is a highly distinctive traditional snack, especially popular in spring and summer. It originally came from the folk and later became a delicacy in the imperial court. The main ingredient for making Pea Cake is high - quality white peas. First, the peeled and dried peas are carefully washed, then cooked and cooled. Next, the peas, water, and white sugar are poured into a blender together to make a paste, which is then poured into a non - stick pan and slowly stir - fried over low heat until the water evaporates and the pea puree becomes thick. Subsequently, the pea puree is poured into a fresh - keeping box, and the surface is smoothed as much as possible with a spatula. Cover the box and put it in the refrigerator for more than 4 hours until it solidifies and takes shape. The finished Pea Cake has a light yellow color, a delicate and pure texture, melts in the mouth, tastes sweet, and has a cool and refreshing feeling, bringing a wonderful taste experience. According to the Beijing custom, there is a tradition of eating Pea Cake on the third day of the third lunar month. Nowadays, this delicious dish can be tasted throughout the year in many restaurants or snack stalls in Beijing.