Wan Dou Huang is a traditional local snack in Beijing. Traditionally, Wan Dou Huang is served in the third day of March in Chinese lunar calendar. Wang Dou Huang is served throughout the spring. It is also a popular snack in annual temple fair in Beijing. Wan Dou Huang was originally mentioned in the novel far back in the Ming Dynasty and became listed in the loyal cuisine in the early reign of Qianlong, Qing Dynasty.
Where to try it?
How to cook it?
Peel white peas.
Place in cool water three times.
Place water in a bronze wok and boil.
Place peas and soda in the wok.
Peas become porridge.
Take out the porridge with screen.
Place the porridge in a wok and then sugar.
Stir-fry 30 minutes.
Use a small wood board to pick up the pea paste till the dripping gathers to be a mud.
Place pea paste in a model.
Cover a thin white paper on the model.
Cool the pea paste.
豌豆黄是北京传统小吃。按北京习俗，农历三月初三要吃豌豆黄。因此每当春季豌豆黄就上市，一直供应到春末。
豌豆黄是北京庙会上的常见品种。原来的制作方法比较简单，用砂锅将白豌豆熬烂，加适量去核的红枣、白砂糖搅拌，等水分渐干，即可成块出锅。晾凉后切成三角形即可。此食品的颜色橙黄，满嵌红枣，好看亦好吃。
砂锅豌豆黄味道甜美，清凉爽口，许多人都喜欢吃。有诗称赞豌豆黄：“从来食物属燕京，豌豆黄儿久着名。红枣都嵌金屑里，十文一块买黄琼。”明代小说中已见豌豆黄的记载，清朝乾隆初年，豌豆黄已成为宫廷甜食之一。
豌豆黄原是民间大众化食品，传入宫廷后经改进不用枣。制作方法也比较麻烦。
制作方法：用上好的白豌豆，稍磨去皮，用凉水泡3遍。用铜锅烧水（不能用铁锅）将去皮的豌豆放入锅内，加碱，将豌豆煮成粥状，然后带原汤过箩，将过箩的 豌豆粥放入锅内加白糖，炒30分钟，要掌握火候，不能太嫩，也不能过火。太嫩不能凝固成块，太老凝固后会有裂纹。炒的过程中，须随时用木板捞起做试验，如 豆泥往下淌得很慢，淌下去的豆泥不是随即与锅中的豆泥相融合，而是逐渐形成一个堆，再逐渐与锅内豆泥融合（俗称堆丝），即可起锅。起锅后的豆泥倒入白铁模 具内，盖上光滑的薄纸，防止裂纹，还可保洁，晾凉后即成豌豆黄。
