Yagou Sticky Bean Bun (a specialty of Harbin, Heilongjiang Province)

Basic Introduction to Yagou Sticky Bean Bun

Yagou Sticky Bean Bun is also a traditional food of the Manchu ancestors, the Jurchen people. It is made from millet (yellow rice) as the skin and kidney beans as the filling, and steamed through fermentation and other processes. It should be the earliest convenience food in Chinese history. It can be eaten frozen (gnawing on bean buns) or hot (dipping in bean buns), so the main staple food for the Jurchen people in winter during the war against Liao and Song was probably this small sticky bean bun

How did the history of Yagou sticky bean buns come aboutIn many people's memories, "stickiness" and "year" are connected. According to the tradition of the Manchu people, after the 23rd day of the twelfth lunar month, every household must wash the large or small yellow rice with warm water, grind it into yellow rice flour, and use large or two pottery pots to make flour. After one or two days, a sweet and sour taste will come out of the basin, which tells adults that they should stick the bean filling. The bean filling is mainly made of kidney beans, and small beans are also acceptable. Next is the bean wrap. The size of a bean bun reflects a family's way of life, too big appears lazy, too small doesn't calculate. The first pot of bean buns, dipped in thick sugar syrup, is a test of all the previous processes for neighbors to taste. Smooth surface, moderate skin thickness, fragrant and delicious taste, and increased appetite are high evaluations of sticky bean buns

The first step of making Yagou sticky bean curd is "washing rice": first, soak the big yellow rice for half a day, then clean the sand, which is called "washing rice", and then air it half dry, grind it into flour, mix the corn flour and yellow rice in a certain proportion, and then mix it with cold water to "ferment" like making white Mantou. Wait for the sour taste to come out and start kneading the dough with your hands. This step is related to the success or failure of the entire sticky bean bun production, as well as the taste and color, so the requirements for the dough maker are relatively high. Generally, people who traditionally make dough should have a good appearance, gentle personality, and kindness at home. It is said that the dough made in this way is just like the person, with a smooth and sweet taste, and a golden color

The third step is to use kneaded yellow rice flour to wrap the bean filling ball inside, forming a bean bun shape. Place it in a steamer lined with Baltic or pear leaves (Su cotyledons) and steam over high heat for 20 minutes, then remove from the pot. (You can also choose not to put Su Zi Ye or pear leaves, and use other things as a cushion, as long as you can pick up the bean buns.)

Due to the complicated process of making sticky bean buns. So in Northeast China, the traditional practice is to wrap the winter sticky beans in bags in early winter, steam them out of the pot, and put them on a curtain to freeze at room temperature for a night. After steaming, cooking, and freezing, the sticky bean buns will form and not scatter. When eating, heat them thoroughly in the pot

Taste and eating method of Yagou sticky bean buns

You can dip it in white sugar and eat its sweet and sticky taste; It can also be made into small round cakes and fried in oil to taste its fragrant and crispy texture; Children also enjoy gnawing on frozen bean buns, practicing their teeth, and eating and playing during winter. A little more complicated, you can roll the fried soybean noodles to eat, adding a paste flavor of fragrant beans, called "Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour)"