Dry Bean-Wuxiangdou,the Most Classic Snack
2 min read
The Shanghai Spiced Dry Beans were first developed by Guo’s Xinglong’s Spiced Bean Shop,which were also known as the”Town God’s Temple Creamed Spiced Beans”.It was said that decades ago,a outlander from another province named Zhang Acheng who fled from famine made his way to Shanghai and set up a stall in the Town God’s Temple to sell spiced beans.Though the business went all right,the fly in the ointment was that the beans were slightly half-cooked in addition to his poor service.
At the same time,a person named Guo Yingzhou who came from Jiangsu started his own spiced bean business after he witnessed the hot sales of spicer beans at the Town God’s Temple,with the intention to compete against Zhang; business.Guo took another innovative approach by selecting the quality broad Deans native to Jiading County and adding to the beans fennel,tangerine pec cinnamon,sugar,fragrance,etc.,so as tor nake the beans no longer half-cooked buit mistedd crispy yet a little soft and salty and sliahtly sweet.The beans cooked in sticrs Hiew way smell slightly like the cream,thus earning itself the name”Creamed Spicc Beans”.
Afterwards,Guo Yingzhou started a spiced bean shop”Guo’s Xinglong”insiuic the old Town God’s Temple and sold the self-made creamed spiced beans only.Once upon the start of the business,the sales were exceptionally good and therefore the reputation spread far and wide,attracting cus Before long the”Guo’s Xinglong”spiced beans stomers from all sides to patronize. became the household indigenous cuisine of Shanghai with universal appraisal.
