Sanbuzhan (三不沾) is one of the delicious Kung Fu dishes in Beijing. Literally, it means this kind of food aren’t strained with the plate, chopsticks or teeth. How did it become a famous Kung Fu dish? Here is the legendary story.

In the Qing dynasty, there was a county leader whose father liked Osmanthus egg very much. So, when it came to his father's 70-year birthday, he invited an experienced cook to make Osmanthus egg.

The cook had never made Osmanthus egg for people. So, he did not know how much oil he should put in the big pan. To make sure there were appropriate amount of oil, he added it constantly when he was frying.

To his surprise, the bright yellow egg smelled sweet and everyone was satisfied by its taste. Before long, it became one of the most popular snacks in Anyang.

Time went on and the Qianlong emperor passed by Anyang during one of his southern inspection tours. He asked the county leader to make some local snacks and the Osmanthus egg became his favorite. The emperor was excited to find the egg wasn't strained with the plate, the chopsticks and his teeth, so he gave the egg a new name-“Sanbuzhan”, and made it a royal recipe.