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With Chinese New Year, or Spring Festival, just around the corner, traditional firewood-cooked mung bean noodles made with stone mills are entering their peak production and sales season in Sinan County, southwest China's Guizhou Province.
This handcrafted delicacy, with a history of hundreds of years, keeps its authentic taste through ancient methods: grinding with stone mills and slow-cooking over firewood. It has become a must-buy for locals during Spring Festival shopping, and also a precious reminder of a hometown for those living far away.
Traditional mung bean noodles are seen in Sinan County, southwest China's Guizhou Province on January 22, 2026. /Tongren Media Convergence Center
Traditional mung bean noodles are seen in Sinan County, southwest China's Guizhou Province on January 22, 2026. /Tongren Media Convergence Center
Local mung beans and high-quality long-grain rice for mung bean noodles are seen in Sinan County, southwest China's Guizhou Province on January 22, 2026. /Tongren Media Convergence Center
A man makes traditional mung bean noodles in Sinan County, southwest China's Guizhou Province, on January 22 2026. /Tongren Media Convergence Center
A man makes traditional mung bean noodles in Sinan County, southwest China's Guizhou Province, on January 22 2026. /Tongren Media Convergence Center
Mung bean noodle sheets are seen drying in Sinan County, southwest China's Guizhou Province on January 22, 2026. /Tongren Media Convergence Center
As a staple on Sinan people's Spring Festival tables and daily breakfasts, the noodles are made from local mung beans and high-quality long-grain rice. Their unique texture – soft, smooth, chewy, with a fresh and rich flavor – has won great popularity.