Why is Jilin’s famous dish Xueyi Bean Paste gradually fading out of major restaurants?

Let’s answer it. Friends from the south, I recommend you to try the restaurants in Jilin. It is a very authentic Northeastern cuisine with a beautiful name "Xueyi Bean Paste" and it is very delicious! The snow-coated red bean paste that I used to eat when I was a kid does seem to have gradually faded out of major restaurants in recent years.

Desserts are rare in Northeastern cuisine, and snow-coated bean paste is one of them. It is a special snack in Jilin. Snowy bean paste is not available in all restaurants in Jilin. Why?

Because this dish requires a lot of skill from the restaurant chef and is very time-consuming. Once you can’t make it your own way, it will be ruined.

Snowy bean paste can only be made with egg whites. The egg whites have to be beaten into a foamy shape by hand. It requires chopsticks to stand on it, and then the bean paste is quickly wrapped and fried.

It is time-consuming, troublesome to make, and difficult to learn, which eventually led to the gradual disappearance of Xueyi Bean Paste.

One netizen said that since he came to work, he has never met anyone who has eaten Xueyi Bean Paste. Later I learned that this is not only Northeastern cuisine, but also Jilin cuisine. There are no restaurants that serve this dish outside Jilin Province. I felt very homesick.

Yes, every Jilin child will have memories. As one of the masterpieces of Jilin cuisine, I always feel that one day it will be lost. After all, there are fewer and fewer people now. After eating this dish, fewer and fewer restaurants can make this dish.

Snowy bean paste is one of the traditional dishes of Kyrgyzstan cuisine. The main ingredient of this dish is bean paste, supplemented with egg paste, and is made using the deep-fried cooking method. It is round in shape and white like cotton bolls. It is delicious to eat. Sprinkle some sugar before making it even more sweet and delicious, with a unique flavor.

As the egg beater enters the homes of millions of baking enthusiasts, Xueyi Bean Paste has gone from a goddess to a bestie. As long as you are not afraid of getting fat or wasting oil, you can eat whatever you want in a matter of minutes. Really, you put your money where your mouth is.

Replies from netizens

Salad porridge sc: My family calls it snowy bean paste. Delicious!

Just a cute baby: Jilin is another strange city with the flowing Songhua River. Unfortunately, I didn’t catch the rime. I will definitely come here in January next time. I had the legendary meal at Yanji Restaurant at noon. Snowy red bean paste!

Orange, Legend: A dessert that almost melts in your mouth, with bean paste inside and snow-white, soft white flour on the outside. Take one bite and you will feel like you are in love.

PLittle handicraft apprentice P: The egg white has been beaten into bubbles, how can I wrap it in bean paste? I tried it once myself, and it was very difficult

(xtm)

It turns out that this dish is really difficult to make. When I studied in a restaurant during a work-study program in college, I always served the chef to drink tea and light cigarettes. When the master was happy, he taught me a few dishes. To be honest, most apprentices don't teach them. They knew I didn't know how to engage in this line of work, so they taught me a few dishes. Among them was Bean Paste Snow Clothes. The first time I beat egg whites, I almost died from exhaustion. Unlike now, when I have an egg beater, it just takes a while.

When I was an apprentice, I often made this dish. I couldn't beat the eggs and the eggs were mushy, so I was scolded by the master. There is a trick when wrapping bean paste in egg batter and putting it in the pot. Otherwise, the bean paste will not be in the middle of the egg batter after it is put into the pot. It will change color when fried. Lao Jilin's recipe uses lard, which makes it a bit greasy to eat. I haven’t contacted my master and brothers for many years, and I miss them very much.

It’s not very delicious. It’s just egg white wrapped in bean paste filling, fried in oil, and sprinkled with sugar. And it’s not that mysterious, it’s not difficult, and can be done in ordinary restaurants. It’s even more ridiculous that the egg whites must be beaten by hand with chopsticks. If you have an egg beater, you don’t have to do it by hand. Isn’t that unhealthy? I don't believe that when we have a banquet, thirty or fifty plates of snow cotton bean paste are served at the same time. The egg whites are all hand-beaten by the kitchen workers.

Regarding the reason why the dish of snow-coated bean paste or snow-coated bean paste is becoming more and more rare, let me answer it from a professional catering perspective!

The biggest problem with the Snowy Bean Paste dish now is its positioning. This dish needs to be deep-fried, plus it is a dessert, which does not meet the current taste of light and less oil. Moreover, this dish itself is a women's dish and is aimed at girls. Girls nowadays are trying to lose weight in various ways. Snowy bean paste is high in sugar and oil, so it will definitely be rejected.

The second is the raw materials. The main ingredients are egg white and bean paste. The raw materials are of low grade, which determines that this dish cannot be sold at a high price.

The third is the production process. Although the raw materials are very common, egg whites need to be beaten. Even if there is an egg beater now, it still takes a long time to make. Moreover, the difficulty of frying is relatively high. If you are not careful, it will explode, making it difficult for novices to master.

Therefore, this leads to the embarrassment of this dish. Although it is a famous Northeastern dish, its positioning does not meet the current consumption concept, the preparation is complicated, and it cannot be sold at a high price.

Who would do such a thankless thing?

In fact, Beijing’s famous dishes, the three-no-stick dish, will have a similar experience now, and the reason is the same.

This dish is really outdated. Snowy bean paste is also called beautiful bean paste, snow cotton bean paste, etc. The process is not complicated and the method is simple. To put it bluntly, it is just fried bean paste soaked in egg paste. It is not difficult to make it with an egg beater. The main reasons for being outdated are:

1. It takes too much time to beat the egg whites. When frying, the puffing effect is achieved. It is also fried slowly. The dish is too slow and inefficient.

2. In order to look good, It is best to use lard or high-quality salad oil, and it must be new oil. In terms of cost, if it is too low, it is uneconomical; if it is too high, customers will not order and it will be embarrassing.

3. The taste is not distinctive, and the main ingredient is still bean paste. It has no advantage in taste compared to other desserts with bean paste filling.

4. It takes ten minutes to heat up, so it’s okay to eat it quickly. It'll be over when it gets cold, it's a flaw |

Nothing in the world is perfect. Snow-coat bean paste is famous among Northeastern cuisine, especially in the Northeastern dessert world. Although I am a person who has lived in the Northeast for more than 20 years, the dish of snow-coated bean paste is not often eaten, not only in the past few years when I was young, so the time to order is I had to replace the snow-coated bean paste with shredded sweet potatoes or shredded bananas. Since it is delicious, why has it gradually faded out of people’s sight? Let me tell you my opinion next. This dish looks good but is quite laborious to make. Although there are now automatic egg beaters that can easily beat the egg whites, it is not only laborious but also very labor-intensive when frying. It is enough to make one dish. There are several different dishes. So do you have the impression that every time you want to order this dish, the waiter will remind you that this dish is too busy today. What’s more, the snow-coat bean paste was pretty when it was first served, but after a while the heat went down and the snow-coat flattened, making it unsightly. Naturally, it didn’t have the freshness it had when it was first served.

Snowy bean paste is a famous dish in Jilin and also a Northeastern dish. Particularly popular twenty years ago, snow-coated bean paste, shredded sweet potatoes and crispy yellow cabbage were all dessert dishes. At that time, they were also nicknamed "ladies' dishes" because most of the people who ordered these dishes in Northeastern restaurants were It's a lady.

Today’s Northeastern restaurants are different from those in the past. A few decades ago, Northeastern restaurants all served Northeastern cuisine. At that time, the dishes were updated very slowly. The dishes served by each restaurant were similar, and the chefs competed. craftsmanship. The same dish tastes different when made by each chef. Therefore, restaurants at that time competed with each other based on the quality and quantity of their dishes. Occasionally, some new dishes will be introduced. But the main focus is still those authentic Northeastern dishes. At that time, there were not many dessert dishes in the restaurant, only shredded sweet potatoes, shredded potatoes, crispy cabbage and snow-coated bean paste. Because of its soft texture and unique appearance, Snow Bean Paste was very popular at that time and the order rate was also high.

With the introduction of new dishes in restaurants, the number of dishes they operate has gradually increased. Coupled with the changes in people's tastes, many old-fashioned Northeastern beets have gradually been forgotten by people. If the snow-coated bean paste has faded out of major Restaurants, it may be a bit far-fetched. In some restaurants that serve old-fashioned Northeastern cuisine, snow-coated bean paste will still appear on the menu, but fewer and fewer people order this dish.

Some friends will say that the production process of snowy bean paste is a bit complicated, and many chefs cannot master the production method. In fact, this is not the case. The preparation of snowy bean paste is very simple. Just beat the egg white into an egg paste, add an appropriate amount of starch and mix thoroughly, then roll the red bean paste filling into a round shape, wrap it with a layer of flour, put it in the beaten egg white paste, wrap it evenly and put it in the oil pan. Fry until puffy and floated, then take it out and sprinkle in sugar.

Most chefs are familiar with making this dish, but people nowadays are not very interested in snow-coated bean paste, so in many restaurants, this dish has gradually been taken off the menu. I believe there are young people who have not eaten it. Although this dish is over, for some adults, snow-coated bean paste is still a very delicious dessert dish in memory.

Although Xueyi Bean Paste rarely appears in major restaurants now, it is still a unique Jilin dish. It also represents the memory of an era and is worth recalling.

Final summary: Regarding Jilin’s famous dish Xueyi Bean Paste, why has it gradually faded out of major restaurants? That's it for my answer. I am Mingze Cuisine, welcome everyone to read this article. If there are any differences, please leave a message in the message box below to interact, thank you!

As a dessert, snow-coated bean paste is very time-consuming and labor-intensive to make. It especially tests the skill of the chef. If it is not done well, it will easily ruin the chef’s signature, so gradually the chef will be reluctant to make it. There are fewer restaurants where you can eat snow-coated bean paste, but it does not mean that it has disappeared. You can still eat it in some restaurants. I have eaten snow-coated bean paste in restaurants several times, and the chef always tells us to serve it first. For other dishes, the snow-coated bean paste is served at the end, which shows how time-consuming and labor-intensive it is.

The main raw materials of Xueyi Bean Paste are egg white and red bean paste.

First, knead the bean paste into 3-4 cm sized bean paste balls, then coat the bean paste balls with starch and set aside.

Then beat the egg whites evenly. Keep beating until the egg whites form hard foam. This process takes about 20 to 30 minutes. Add the starch and beat again until the egg whites are inserted. Put a chopstick in there, just enough to hold it upright. There are also ways to add starch and flour to the egg whites. I asked a chef and his method was to add only starch. Beating egg whites by hand is very tiring. You can use a machine to beat egg whites. Most restaurants beat egg whites by hand, and few use machines to beat egg whites.

Heat the oil in the pan until it is 50% to 60% hot. Wrap the bean paste balls with beaten egg white and fry them in the pan until golden brown. The traditional method is to use lard for frying. Nowadays, ordinary households generally don’t have that much lard, so they can use other cooking oils instead. I usually use soybeans for frying.

After taking it out of the pot, arrange it on a plate and sprinkle with sugar.

Thank you, I am happy to answer your questions!

Before answering your question, let me first explain Jilin’s famous dish Snowy Bean Paste, also known as Snowy Bean Paste, and Northeastern Pot Bun Pork, both of which are known as two ladies’ dishes. When there are ladies around, go to It is a must-try delicacy. This dish is also called "fried lamb tail" in Muslim restaurants. It was a dish that was required to take the first-level chef exam before the 1980s. So it was quite popular in the 1980s and 1990s, but why is it gradually fading out of major tubes now? I analyze the reasons as follows:

Reason one is that the method is complicated and requires relatively high cooking skills from the chef.

Snowy bean paste mainly uses red bean paste, supplemented with egg paste, and is fried using a deep-fried cooking method. It is shaped like cotton bolls. It is soft and delicious, not burnt or crispy. It is a delicacy that can be regarded as a dessert. Well, the egg foam paste used is to use egg whites in a clean, water-free, and oil-free basin. Use chopsticks to beat in one direction, first lump and then slowly and continuously, without stopping in the middle, until the eggs are foamy. If the paste can be inserted into chopsticks without falling over, that's it.

The second step is frying. When frying, the oil temperature should not be too high when entering the pan. When burning the oil, heat it slowly. In this way, the white bean paste balls will automatically expand due to the heat expansion at the bottom. Flip in the oil constantly, take it out when it is not burnt or crispy, and serve immediately. It will not taste good when it cools down. This process is quite complicated. If you don’t pay attention to any step, you will not be able to make snow sponge. The shape and taste of the bean paste are perfect.

This delicacy would be particularly unpalatable if it was not cooked in the traditional way, so it gradually faded out of major restaurants. In general, the process is complex and irreplaceable.

The second reason is that the preparation of snowy bean paste is time-consuming and the profit is low.

The ingredients for this delicious dish are bean paste and egg white, so the price of this dish is not expensive. We all know that restaurants have to make a profit. This dish takes a lot of time and earns a lot of income. Maybe there weren’t as many fried vegetables, so restaurants gradually gave up on this dish.

Reason three is based on human health.

Everyone who has eaten snowy bean paste knows that it is extremely sweet. Second, bean paste contains a lot of starch, and eating too much at one time can cause bloating. As people pursue health, people gradually stop eating this dish, so major restaurants have begun to remove this dish from their shelves.

Reason 4: This dish has a short shelf life

Many people probably know this. Snowy bean paste is soft and delicious just out of the pot, but it becomes super unpalatable when it is cooked later. I feel that this is the flaw of this dish, so it will fade away from major restaurants.

The 4 reasons summarized above are enough to explain the reasons why snowy bean paste gradually fades out of major restaurants. There are always more or less reasons for a delicacy to fade out of people's sight. Its disappearance is not accidental, but It is inevitable, so it tells us a truth: we must constantly introduce new things and make delicious food that is beneficial to people's bodies, so that it will last for a long time.

This dish is an unforgettable memory for many children born in the 1980s, and can only be eaten during holidays.

In that era when supplies were relatively scarce, being able to wrap five or six egg whites with bean paste and fry them in oil, and then sprinkle a layer of soft white sugar on the plate, was quite a luxury regardless of the technique. La.

First, let’s talk about how to make snow-coated bean paste: Beat five egg whites in a bowl and stir in one direction until the egg whites are stirred and foamy, and the chopsticks can stand upright when placed in the middle. .

Nowadays, it is much more convenient to have a whisk. When we were children, we had to stir everything by hand. The whole process takes no more than 10 to 15 minutes to complete. Basically, two people alternate, and the direction and intensity are about the same. If there is a deviation in any link and the egg whites cannot be stirred into the Jinxie soup, all previous efforts will be wasted and the process will start again. Roll the bean paste filling into a ball and coat it with dry starch. When the oil temperature is 50% hot, use chopsticks to hold the bean paste filling and stir it into the egg white batter, put it into the oil pan and fry slowly until it swells and takes shape, then remove and control the oil. Finally, sprinkle with sugar and start eating.

At that time, few people cooked this dish at home, and it was time-consuming and laborious, so it might not be successful. Even if it is done successfully, what to do with the remaining egg yolks? So if you wanted to satisfy your cravings, you had to go to a restaurant, and the environment back then was not like today where there are enough supplies and you could eat whatever you wanted at any time.

The sweetness of the white sugar that coats your mouth when you bite into it, the fluffy and soft sweetness of the egg white, and the soft and delicate sweetness of the bean paste. Children today cannot experience the pleasure of these three sweets in one.

The restaurant finds it inconvenient and unwilling to sell at a high price. Customers don’t want to order it because they don’t want to order it. Some young people have never tasted this dish at all or found it too sweet after eating it once. Value for money Not ordering again because it is not high, etc. are all the reasons why this dish gradually fades out of the catering industry.

When I went out to eat during the Qingming Festival holiday, this dish happened to be on the menu of the hotel. As soon as I ordered it, the waiter told me that I was busy and couldn't make it now. This is the embarrassing status of these old dishes now. Maybe when those of us born in the 80s grow old, this dish will become a legendary taste!

We also have this kind of food here, but fewer and fewer people make it. I personally think the main reasons are as follows: 1. The production steps are complicated and the time cost is high; 2. The egg whites need to be beaten, but the Good egg whites are not easy to preserve and will become watery after a long time; 3. In fact, I don’t think it is that delicious. The bean paste is very sweet and greasy, and it is fattier because it is fried.