Kaijiang Bean Shoots [Sichuan Kaijiang Specialty]

What is Kaijiang bean shoot? Authentic Sichuan Kaijiang specialty: Kaijiang bean shoots

Content summary:Do you want to know what Kaijiang bean shoots are? This article is a detailed introduction to the Sichuan Kaijiang specialty - Kaijiang bean shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Kaijiang bean shoots. The full text takes about 4 minutes to read, mainly including the basic introduction of Kaijiang bean shoots and their nutritional value? How did the history of Kaijiang bean shoots come about? The production method of Kaijiang bean shoots, the awards and honors of Kaijiang bean shoots, and the tasting and eating methods of Kaijiang bean shoots

Basic introduction of Kaijiang bean shoots

Kaijiang specialty bean shoots, also known as bean tendons, are a famous Han snack in Kaijiang County, Sichuan Province. This product is extracted from soybeans through more than ten processes and is rich in nutrients. What is the nutritional value of Kaijiang bean shoots

Kaijiang bean shoots are made from high-quality soybeans through special processing, which is one of the specialties of Kaijiang County, Dazhou City. They are rich in nutrients, tender and soft, with a smooth and tender taste. They are easy to eat (soaking in water below 30 degrees Celsius for 4-10 hours will soften, and can be stir fried, burned, stewed, or braised).

Kaijiang bean shoots are a green food with a delicious taste. Contains high protein, unsaturated fat, calcium, iron, zinc, and multiple vitamins. It is beneficial to reduce the incidence rate of cardiovascular diseases and the growth and development of children. Beneficial for anemic patients

The traditional production technique of Kaijiang bean shoots originated and spread in Xinning Town, Pu'an Town, and Gantang Town, Kaijiang County, Dazhou City, Sichuan Province. It is a unique traditional handmade craft that originated from the "Huguang Filling Sichuan" period in the early Qing Dynasty. According to the "Kaijiang County Annals" compiled in 1989, it is recorded that "... the earliest was in Lujiagou, Baiyang, Gantang Town. Its varieties include soybean shoots and signet bean shoots. The main ingredient is protein, which is rich in nutrients and suitable for stir frying, mixed soup, deep frying or braising. It has a delicious color and taste, and is well-known in neighboring counties. It is exported to Chongqing, Wan and other places

The production method of Kaijiang bean shoots

The traditional production technique of Kaijiang bean shoots is entirely manual, requiring tools such as stone mills, yellow buckets, and shaking frames. The unique manual production technique requires the use of locally produced "June Yellow" soybeans as the main raw material for making bean shoots, which have a richer protein content than other soybeans and are rich in various beneficial trace elements for the human body. It belongs to the top grade of soy product raw materials

Its specific production process is screening - soaking - grinding - pulping - burning - extracting and shaping - drying. Kaijiang bean shoots produced through traditional manual techniques are suitable for various cooking methods, including stir frying, burning, and stewing. They can be stewed for a long time without scattering, and have a tender, smooth, delicate taste with a mellow and delicious aroma

Awards and honors for Kaijiang bean shoots

In 2008, it was listed as an intangible cultural heritage protection project by the Dazhou City Cultural Bureau, and in May 2009, it was listed as the third batch of intangible cultural heritage protection projects by the Sichuan Provincial People's Government.

Tasting and eating methods of Kaijiang bean shoots

There are many ways to eat this product, such as stewing, stir frying, boiling, etc. It can also be used to heat hot pot, mixed with cold dishes, and there are many ways to make it