Shortly after winter starts, bean noodles begin to appear in local markets. These tasty noodles are a southern specialty. Only a few southern provinces, namely Hubei, Hunan, and Anhui, make them. Bean noodles have long been produced in Huangpi District.

Bean noodles are made from ground rice and green beans. The noodles have a unique scent and a firm texture. Letting the rice and green beans absorb water makes it easy to smash them into batter. The next step is to prepare a bean noodle sheet. The process is similar to that required to make crepes. The chef should pour the batter onto a pan, and the batter should fill the pan. When pouring the batter onto the pan, the chef should move the batter in a circular motion in order to help the batter spread outwards from the center. Then, the batter should be cooked. Once the batter becomes solid and turns brown, it can be removed from the pan. Most people like to make bean noodles by stir frying them with preserved meat. The bean noodles absorb the gravy, creating a moist and flavorful taste. As preserved meat is usually available in winter, bean noodles are considered a winter dish.

Bean noodles can be served as wraps. Some restaurants use the sheet to wrap meat and veggies, and in some cases vermicelli. Another winter favorite is bean noodle soup. Seasoned, sun-dried bean noodle soup with peppers can warm you up on a cold winter day. Bean noodles can be purchased in traditional markets and standard supermarkets. Bean noodle dishes are also served at most local restaurants during winter.