At the beginning of spring, it is a traditional folk custom to eat glutinous rice rolls with sweet bean flour (lvdagun in Chinese), which symbolize vitality and blessings. The glutinous rice rolls with sweet bean flour at Huguo Temple Snacks are on time. Unlike previous years, at its origin store on Huguo Temple Street in Xicheng District, a customized version of "Spring Rainbow Glutinous Rice Rolls with Sweet Bean Flour" was served, with yellow, green, red and purple sauces rolled in layers of pastry, as if the colors of spring were wrapped into the food.

Many citizens came to the store in advance to taste this customized version of the food. At around 3 p.m., the "Spring Rainbow Glutinous Rice Rolls with Sweet Bean Flour" was sold out. Zhang Meng, manager of the origin store of Huguo Temple snack, said that it was specially designed according to the colors and tastes of spring, and the ingredients included mung bean paste, bean noodles, purple potato, avocado and hawthorn cake, etc. There were five colors from the side. Because the production process is more complicated than ordinary donkey rolls, the "Spring Rainbow Glutinous Rice Rolls with Sweet Bean Flour" is also on sale in limited quantities, with a daily supply of 1,000 pieces, accounting for roughly 20 to 25 percent of the total supply.

"Once the spring comes, spring vegetables are fresh." Spring food in old Beijing is not only one kind of glutinous rice rolls with sweet bean flour. In addition to all kinds of snacks, many old and famous restaurants still follow the tradition and launch the corresponding seasonal dishes on the eve of the beginning of the spring, such as Roast Meat Wan launched sweet beans fried chicken fir, shoot garlic black bean and mustard moss, Emei Restaurant launched bean skin and bean tips, the Casserole Restaurant launched spring vegetables and sesame meat, river fresh braised spring vegetables, Hongbin Restaurant is chicken soup simmered long beard bamboo shoots, mushroom yellow fried spring bamboo shoots, so that consumers can taste the taste of spring.

Translator: TANG Yingqi

Reviewer: CHEN Nuoqi