綠豆糕

Mung bean cake is a traditional Chinese sweet. The cake's main ingredient，mung beans，were documented in the Compendium of Materia Medica compiled by Li Shizhen，a Ming Dynasty （1368—1644） physician and pharmacologist， as having“a sweet taste， cooling nature，and being non-toxic\". For a long time， Chinese people have valued these beans as a natural way to beat summer heat.After the beans are made into cakes， they offer not only delightful tastes but also health benefits， explaining their lasting popularity.

綠豆糕是中國(guó)的一種傳統(tǒng)特色糕點(diǎn)。其主要原料是綠豆，根據(jù)明代醫(yī)藥學(xué)家李時(shí)珍所著《本草綱目》中的描述，綠豆“味甘，性寒，無(wú)毒”，自古以來(lái)被人們視為天然的解暑佳品。由綠豆制成的綠豆糕，在香甜可口的同時(shí)兼具保健功效，因而廣受歡迎。

Origin起源

While the mung bean cake's exact origin remains uncertain，Li Shizhen's description about mung beans suggests a practical possibility. Using mung beans' cooling nature， ancient Chinese people likelycreated this snack to deal with summer heat. Over a long period of time， this simple summer food graduallyevolvedintothebelovedtraditional sweet we enjoy.

綠豆糕具體的起源時(shí)間和地點(diǎn)并無(wú)統(tǒng)一的定論，但根據(jù)李時(shí)珍對(duì)綠豆特性的描述，我們可以合理推測(cè)，它最初可能是中國(guó)先民為了應(yīng)對(duì)夏季炎熱的天氣，利用綠豆清熱解暑的特性制作而成的一種小吃。經(jīng)過(guò)長(zhǎng)時(shí)間的發(fā)展和演變，這種簡(jiǎn)單的夏季小吃成為深受大眾喜愛(ài)的傳統(tǒng)糕點(diǎn)。

MainIngredients主要原料

The cake primarily uses mung beans as its main ingredient， along with sugar and oil as complements. Sugar adds sweetness while oil gives a smooth texture and prevents cracking. Somerecipesalso include honey or osmanthus flowers，etc.toadd special flavors.

綠豆糕主要以綠豆為原料，通常還會(huì)添加糖和油作為輔料。糖可以增加甜味，油則有助于使綠豆糕質(zhì)地更加細(xì)膩、滋潤(rùn)，防止其干裂。有些配方還會(huì)添加蜂蜜、桂花等其他食材，增添獨(dú)特的風(fēng)味。

Basic Preparation Steps基礎(chǔ)制作方法

1. Soaking： Submerge mung beans in water for 6-12 hours until fully expanded.

2. Peeling： Rub soaked beans to remove their green skins.

3. Steaming： Cook skinned beans in a steamer for 30—60 minutes until soft.

4. Mashing： Mash warm steamed beans into fine paste （add minimal water if too dry）.

5. Cooking： Stir-fry the paste with sugar and oil in a wok or pan until non-sticky.

6. Shaping： Press the mixture into molds to create patterns.

1.浸泡：用水浸泡綠豆6一12小時(shí)，使之充分吸水膨脹。2.脫皮：泡好的綠豆，搓去外皮。3.蒸熟：將脫皮的綠豆放入蒸鍋蒸軟，需要30一60分鐘。4.壓泥：蒸熟的綠豆趁熱壓成細(xì)膩的泥狀（如果太干可加少量水）。5.炒制：將綠豆泥放到鍋中，加入糖和油，不斷翻炒，直至綠豆泥不粘鍋。6.定型：將炒好的綠豆泥放入模具，壓出花紋。

Serving Tips食用建議

Refrigeratethecake for 1—2 hours before servingtoachieveacool taste with dense texture. It pairs well with Chinese tea， which helps balance its sweetness.

將做好的綠豆糕放人冰箱冷藏1一2小時(shí)，清涼綿密，口感更佳。綠豆糕也適合與茶搭配食用，茶可以中和綠豆糕的甜味

Regional Variations地域特色

Different regions have developed their own styles. The version from Zhejiang and Jiangsu provinces is soft with a light osmanthus fragrance，while the Northern style hasadrier texture that highlights the bean'snatural flavor.

不同地區(qū)的綠豆糕在口感和風(fēng)味上有所差異。江浙一帶的綠豆糕口感軟糯，帶有淡淡的桂花香味；北方地區(qū)的綠豆糕則口感相對(duì)干爽，豆香濃郁。

More than just a sweet，mung bean cake embodies centuries of Chinese culinarywisdom.Today， it is often featuredatvariouscultural eventssuchastraditional food festivals and cultural celebrations，serving as both a tasty snack and a carrier of Chinese food culture.

綠豆糕不僅是一種甜品，更是中國(guó)人民數(shù)百年飲食智慧的積累和傳承。作為一種美味的小吃，綠豆糕如今常常出現(xiàn)在一些文化活動(dòng)中，如傳統(tǒng)美食節(jié)、文化節(jié)等，成為展示中國(guó)美食文化的重要載體。