Kidney bean rolls were originally a folk snack and later became a palace snack. Legend has it that the Empress Dowager Cixi heard a vendor selling food outside the palace, so she called her into the palace to taste it. She thought it was delicious, so she ordered the imperial kitchen to make it specially. The kidney bean roll became Cixi's imperial delicacy. ?To make kidney bean rolls, white kidney beans should be crushed and peeled, soaked in boiling water overnight in a basin, soak the bean skins until they float to the surface and wash them out, then wash them out with warm water. Boil the washed kidney beans in boiling water, add some alkali, cook for 1 hour, take out with a slotted spoon, wrap with cloth, steam for 20 minutes, take out and put in a basket. Grind the broken petals into puree, then filter into small filaments with a basket. Pour the shredded kidney beans onto a clean wet cloth, knead it into a fine paste across the cloth, spread it flat on the chopping board with a clean wet white cloth, roll the kidney bean paste into 3.5 cm thin strips, place it on the wet white cloth and press it into a piece. Use a smooth knife surface to spread it repeatedly until the kidney bean strips are spread into rectangular slices of 0.1 cm thick, 15 cm long and 6 cm wide. Then apply a layer of fine bean paste filling, roll it up from both sides of the long edge with a wet cloth, and use Gently pinch and press the cloth with both hands to make it stick together slightly and no longer separate. Cut both sides together, and then cut into 2 cm segments.

?Kidney bean rolls are bright in color, red and white, fragrant and refreshing