Low Temperature Baked Mung Beans from Northeast China Ready to Cook Whole Green Beans

Low Temperature Baked Mung Beans, known in TCM as Lü Dou (绿豆), from Vigna radiata. These whole dried beans are gently baked at low temperature to preserve their natural character. In TCM theory, mung beans are considered cool in nature and sweet in flavor, traditionally associated with clearing heat and supporting fluid balance. They are a versatile pantry staple for soups, congee, and everyday cooking.

Key Selling Points

• Whole mung beans from Northeast China with a 95% or higher intact grain rate
• Low temperature baking process preserves the bean's natural color and aroma
• First grade mung beans with less than 1.0% impurities
• Versatile kitchen ingredient for soups, congee, and traditional dishes
• Bulk 5 jin packaging suitable for households and food service

Quality & Sensory

These mung beans typically show a uniform green color with a smooth, firm texture. The low temperature baking gives a mild toasted aroma. When cooked, they soften to a creamy texture with a gentle, slightly sweet bean taste. Color, smell, and appearance are normal as per standard quality checks.

Technical Specifications

Usage Scenarios

• Mung bean soup
• Congee
• Culinary use in rice dishes
• Seasonal food use
• Traditional decoction

Traditional Uses

In TCM theory, mung beans are traditionally used to clear heat and support the body's natural cooling processes. They are commonly prepared as a decoction or soup, often paired with other herbs or grains. Folk practice includes making mung bean congee or sweet soup during warm seasons. They are also used in everyday cooking as a nutritious legume.

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