Sometimes I only get half a cup of dry seasoning and pay for mung bean soup at some old shops in Changzhou, Suzhou. Taste | mung bean soup | Changzhou, Suzhou
I remember during the summer vacation in elementary school, I went on a trip to Nanjing. Climbing the Zhongshan Mausoleum during the dog days, cicadas chirping hysterically and making a dizzying noise. The wind is as impenetrable as entering a steamer. The scorching sun scorched the seemingly endless slate, and the soles of the feet were scorching. When I climbed up and down those hundreds of steps, half of my life was almost gone. Fortunately, a small shop under the shade of a tree had ice cold mung bean soup that saved me. Green bean soup is taken out of the refrigerator, with a dark green color and a cold bowl wall. Taking one bite, a refreshing and refreshing sensation quickly spreads down the throat and spreads throughout the body. After finishing a bowl, the heat dissipated instantly, and my head relaxed. Green bean soup, dedicated to removing heat from pyrolysis for thousands of years. From the perspective of modern nutrition, the cooling effect of mung beans can also be verified: because mung beans are rich in various minerals such as potassium, sodium, and calcium, drinking mung bean soup in sweaty summer can not only replenish the body's water needs, but also supplement the minerals lost with the body after sweating in bitter summer. In addition, the coumarin substance contained in mung beans carries a special aromatic aroma, which can boost the dull spirit under high temperatures. From a visual perspective alone, mung bean soup, like a green lake, is full of greenery and can also bring a refreshing summer feeling to people. So every summer, it is necessary to drink mung bean drinks - cold beds, fan, watermelon, and mung bean soup. The previous summer seemed particularly long and leisurely. As summer approaches, almost every household has to pick beans, soak mung beans, and cook mung bean soup. According to the description by Ming Dynasty health expert Gao Lian in his book "Zunsheng Bajian", the origin of mung bean soup is very simple: "Wash the mung beans thoroughly, add water to the pot, bring it to a boil over high heat, take the soup and let it cool and turn green. Eat it." The mung bean soup that was cooked early in the morning, add some rock sugar, cool it, and put it in the refrigerator. Wait until it wakes up from nap and the sun is full, take it out and drink it in a gulp, especially refreshing. Green bean soup is a popular summer snack for the common people, but it is also frugal and abundant. Those who are particular about it will add lotus seeds, lilies, Job's tears, and other ingredients to the mung bean soup to enhance its heat clearing and heat reducing effects. When it comes to the boldness of adding ingredients to mung bean soup, the people of Suzhou are considered the first. Red and green silk, sweet winter melon, sweet kumquat, honey dates, as well as raisins, pine nuts, melon seeds, tangerine peel, and so on, commonly found in Wuren mooncakes, can be added to Suzhou people's mung bean soup and served in glass bowls or cups, revealing a colorful and abundant taste. What about mung beans? Mung beans are bottomed in a cup and require some effort to find. Boiled until the green shells have just peeled off, revealing green beans with ivory colored kernels, accompanied by cooked glutinous rice - yes, glutinous rice is also included in Su style mung bean soup. Su style mung bean soup needs to be tasted with the eyes. Look at the full mung beans, snow-white and crystal clear glutinous rice, contrasting red and green threads, emerald green sweet winter melon, orange yellow honey dates... all shining like gemstones, immersed in crystal clear and refreshing mint water. So the abundance and attention to detail in the water towns of Jiangnan can also be tasted in a bowl of Su style mung bean soup. With so many ingredients added, no matter how thick the soup is, it will mix together, so in addition to rich ingredients, Su style mung bean soup also emphasizes the clarity of the soup. The soup is clear in color. Firstly, control the heat. First, heat it over high heat and boil it, then switch to low heat an
