Wandouhuang is a seasonal dessert in Beijing's spring and summer. Originally a folk snack, it was later introduced to the imperial court. The Wandouhuang of the Qing Dynasty uses high-quality white peas as raw materials, and the finished product is light yellow. The taste is sweet, refreshing, and cool. There are two kinds of Wandouhuang in Beijing: one is the so-called court snack made by imitating the imperial cake in Beihai Park, and the other is the rougher-made Wandouhuang sold by street vendors. Both of them are called Wandouhuang, but the ingredients, craftsmanship, and prices are very different.

Fine Wandouhuang is an improvement based on the folk one. Its preparation method is more precise: first, boil peas through a sieve into paste, then add sugar and osmanthus flowers. When solidified, cut into two cubes of less than half an inch thickness, and lastly put a few pieces of honey cake on top. It is a top-grade food. After the founding of the Republic of China, Beihai Park Yilantang Restaurant and Fangshan Tea House sold fine Wandouhuang which is served in paper boxes with each box containing ten pieces.

Wandouhuang is also famous for Empress Dowager Cixi's love of it. It is said that one day Empress Dowager Cixi was in Beihai meditating and cooling down. When she heard the sound of banging gongs and yellings on the street, she wondered and asked what was happening outside. The eunuch on duty said that it was selling Wandouhuang and kidney bean rolls. Empress Dowager Cixi was happy and ordered the vendor to see her. The vendor hurriedly knelt, and held French bean rolls and pea flour cake in both hands, pleading for a try of his cake.  Empress Dowager Cixi tasted them and raved about them. She also kept this person in the palace to make Wandouhuang and kidney bean rollsspecifically for her.

Places to buy pea flour cake: Daoxiangcun and supermarkets in Beijing