Pea-flour pudding 豌豆黄
Pea-flour pudding is featured among the local specialties of Beijing.
Pale-yellow pea cakes have a smooth texture and gentle sweetness. Enjoy small chilled squares with unsweetened tea.
How it is made
Peeled peas are cooked until soft, worked into a smooth sweetened paste and set before being cut into neat yellow pieces. The texture depends on careful cooking and straining rather than a heavy pastry crust.
Flavour & texture
Each square is tender, fine-textured and gently sweet, with a recognizable pea flavor. It should feel smooth rather than sticky like a glutinous-rice cake.
Local roots & traditions
Wandouhuang is part of Beijing's traditional sweet-snack selection.
How to order Pea-flour pudding
Buy a small portion to eat soon and pair it with plain tea.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
White-bean rolls 芸豆卷 →
Cooked white beans are mashed into a smooth paste and shaped around a darker sweet filling, then cut into small rolls. This produces a delicate bean-based sweet rather than a baked pastry. The texture is tender and fine, with little chew; the filling adds a concentrated sweetness against the mild outer layer.
Douzhi 豆汁儿 →
Mung-bean processing produces a liquid that is fermented and heated to make douzhi. It is commonly served with crisp fried rings called jiaoquan and finely shredded pickles. Expect a distinctly sour, earthy aroma and a thin texture, quite different from sweet soy milk. The pickles and fried dough change the balance of each mouthful.
Questions before you order
What name should I show when ordering?
Show 豌豆黄 for Pea-flour pudding. Buy a small portion to eat soon and pair it with plain tea.
Sources & reading
Recipes and servings vary between kitchens.