A foundational morning staple of Anyang: slow-simmered porridge built on fermented mung-bean starch liquid — a tangy, milky base cooked together with millet, soybeans, and peanuts into a creamy, cohesive bowl. The sourness is nothing like vinegar; it is soft and round, a living-culture acidity that opens the appetite and warms the throat. One of the Anyang Three Treasures alongside 皮渣 and 血糕.
Local tradition traces the dish to an ancient drought in Anyang. The only functioning well in the city's western-gate district belonged to a starch workshop that produced mung-bean vermicelli. When the drought struck, residents began collecting the fermented wastewater the workshop discarded after extracting mung-bean starch, mixing it with millet and wild herbs to survive. After the drought ended, residents who remembered the tangy porridge refined it with peanuts, soybeans, and lard, transforming a famine food into a beloved specialty. It stands today alongside 皮渣 and 血糕 as one of the Anyang Three Treasures.
The first spoonful delivers a mild, round sourness — softer than vinegar, closer to live-culture yogurt — followed by the nutty warmth of peanut and millet. The texture is creamy and cohesive, broken by occasional soft soybeans. A fistful of fresh cilantro lifts everything clean at the finish.
The fermented mung-bean liquid (粉浆) is byproduct wash water from mung-bean starch extraction, rich in residual soluble proteins and sugars. During 8–12 hours of natural fermentation, lactic acid bacteria — primarily Lactobacillus species — break down residual carbohydrates into lactic acid and small amounts of acetic acid, lowering the pH to roughly 4–4.5. This mild acidity coagulates some residual protein in the liquid, producing the characteristic cloudy, creamy appearance. The long slow simmer (about 40 minutes total) fully gelatinizes millet starch, thickening the broth; lard emulsifies the protein-starch matrix into a smooth, cohesive porridge with no raw cereal edge.
Variations
Some stalls add dried tofu skin (腐竹) or thin vermicelli for extra body. A spicy winter version finishes with a drizzle of chili oil. Inland Henan variations occasionally substitute fermented soybean water for the mung-bean base, producing a richer, earthier flavor.
On the Palate
Where Anyang Sour Mung-Bean Porridge sits in the Chinese flavor cloud
Ingredients
Serves 4
How it's made
7 steps · 12 hours
- 1480 min
The night before: collect mung-bean starch wash water (粉浆) and leave at room temperature 8–12 hours until gently sour and slightly cloudy. Alternatively, purchase pre-fermented 粉浆 from a local market.
Watch outThe wash water is ready when it smells gently sour and turns slightly cloudy — sharp or fizzy-vinegary means it's over-fermented.
- 2360 min
Also the night before: soak soybeans in cold water for 6 hours until plump. When ready to cook, drain and rinse; shred carrot into thin strips; chop Chinese cabbage into rough pieces; mince ginger, garlic, and scallion.
- 35 min
Combine the fermented mung-bean liquid with 500 ml of water in a heavy pot; bring to a boil over medium-high heat, skimming any foam that rises.
- 415 min
Add the lard and millet; reduce to medium-low heat and simmer for 15 minutes, stirring occasionally to prevent sticking on the bottom.
Watch outStir the bottom every so often once the millet goes in — the starch catches and scorches fast, and a burnt note taints the whole pot.
- 520 min
Add the soaked soybeans, peanuts, shredded carrot, and cabbage; continue simmering for 20 minutes until the porridge turns creamy and thickens to a milky consistency.
- 63 min
In a small pan, fry the minced ginger, garlic, and scallion in a little lard until golden and fragrant; pour the aromatic oil directly into the porridge and stir through.
Watch outFry the aromatics just to golden and fragrant before they pour in — take them to brown and the whole bowl turns bitter.
- 72 min
Season with salt to taste; ladle into bowls and garnish generously with fresh cilantro. Serve immediately, with fried dough sticks (油条) alongside if desired.
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