As one part of Beijing culture, pea flour cake (豌豆黄) is a sort of traditional snack of Beijing, taking in the third day of the March lunar month under Beijing custom. It is light yellow and tastes sweet and cool, just smelting in your mouth. Its making process is as follows: grind up the pea, take off the skins, clean them up, boil until soft, frozen-up, finally cut into pieces.
Royal Pea Flour Cake
Pea flour cake was popular by both folk and royal court in history. It is said that pea flour cake is favored by Cixi, hence even more famous. Pea flour cake in folk is different from that in royal court. Peas used for pea flour cake were selected carefully and added sugar and sweet osmanthus additionally. Finally, several golden cakes are attached on every angle.
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Folk Pea Flour Cake
Of course, this tailor-made sort of pea flour cake is too expensive to afford for civilians. Nowadays, Fangshan restaurant, a restaurant especially cooking the imperial dishes, is notable for the royal pea flour cake. The common pea flour cake is much simpler in production process that is made from boiled pea and jujube only. Exactly thus, it present the natural color and the taste.
Dining Culture
Story goes that one day the empress of Cixi was attracted by the sound of hawking coming from the street when she was rest in Jingxi Zhai in the North Sea park. The empress was told by court eunuch that it was somebody to sell pea flour cake. Cixi ordered the seller come in. After a taste, she gave unstinted praise profusely. From then on, pea flour cake was converted into one kind of noble royal cuisine.
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As far as its nutritional value to be concerned, pea is good at clearing heat, lowering blood pressure, removing fat and losing weight. Pea flour cake is provided on market from spring until summer time.
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