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Legend has it that this famous local snack was developed in the royal kitchen by Wang Duo. It uses mung beans that are cooked on griddle on one side then served with soup or other foods. To make it, soak the mung beans in water overnight, then remove the peel and grind the beans into a paste and add eggs and salt.

Cooking requires a special griddle, which is heated then covered with a thin layer of oil. Then pour a bit of the mixture onto the griddle and put the lid on. Because the layer is very thin it takes only a few seconds to cook to a golden color. It is served with a mixture of garlic, persimmon vinegar, ginger, pepper, anise and fennel water, and with sesame paste, sesame oil, and soybean sauce, or with a hot bone broth with day lily, shredded kelp, rice noodles, vinegar and ground pepper. These are very popular and traditional.

Because the mixture was never turned over during cooking, it got the name ’bufan’ ('no flipping') and is a tasty, refreshing, nutritious dish that is popular with children and oldsters. It can be found at many street kitchens in Mengjin, where you can enjoy its distinct flavor.