A bowl of Tengchong thin bean flour is more than just a delicacy: the nostalgia that can never be let go

Those thin bean noodles are Tengchong’s specialty breakfast. Some people say that if you don’t get a hot bowl of thin bean noodles when you come to Tengchong, you haven’t come to Tengchong. People who get up early for work mostly head towards the thin bean powder stalls as soon as they go out. There are thin bean powder stalls that everyone recognizes on the big platforms in various villages, communities, and ancient towns in Tengchong, and many of them are operating Decades old taste. It is said that thin bean flour first appeared in the Hongwu period of the Ming Dynasty. People from the Central Plains brought food processing technology and ground peas into powder, creating the delicacy of thin bean flour.

Thin bean flour is made from pea flour that has been cooked for several hours through many processes. It is fine and viscous and has a light natural fragrance. Cooking thin soy flour is hard work and requires constant stirring with special tools to prevent it from becoming mushy. Therefore, the locals say "stir thin soy flour" instead of "boil thin soy flour". Tengchong thin bean flour has always been made according to ancient methods. There is no way to use machines to complete it. Usually, making thin bean flour requires getting up at 2 or 3 o'clock in the morning to start working. From the beginning of grinding, the thin soy flour is finished at 6 o'clock. Then go out to the stall and start the day's business.

Tengchong people have an inseparable attachment to thin bean noodles

Tengchong people’s love for thin bean noodles is subtle and they have been eating thin bean noodles with their family since they were very young. Bean flour for breakfast. Slowly, the most indispensable thing from elementary school, junior high school, and high school is thin bean flour. For young people who have left home, the most important thing to do when they return home is to have a bowl of thin soybean noodles. For Tengchong people who have wandered in a foreign land, thin soybean noodles are their hometown. A bowl of thin soybean noodles contains more than just A country delicacy, it is the taste of hometown and the nostalgia that can never be let go!

One hundred diners have one hundred secret recipes

When eating thin soybean noodles, the condiments that need to be prepared can hold up the scene. Red chili oil, bright yellow peppercorn oil, clear sesame oil, milky white garlic oil, green coriander, dark soy sauce, crimson rice vinegar, orange fermented bean curd water, fragrant crushed peanuts... so many condiments for each meal. The method of making Xidou Fentan is slightly different, and of course the taste is also different. This also causes every Tengchong person to have their own favorite Xidou Fentan. There are quite a few people who have been visiting the same powdery beach every day for decades.

Each diner’s condiments are completely different, so there really are one hundred secret recipes for every one hundred diner. In addition, thin soybean flour can be eaten with various kinds of food, such as bait shreds, bait cubes, fried dough sticks, etc., or it can be eaten alone. There are really many kinds, each with its own advantages. An ordinary country delicacy has a different taste.