A small white porcelain plate holds a ring of pale butter-yellow square pea cakes with sharp edges, smooth, fine-textured cut faces and a faint sheen, with two chopsticks resting beside the plate diagonally to its right.
Cakes and pastries of every kind, baked, steamed or fried.
Wandouhuang is a Beijing snack of yellow peas cooked soft, set with sugar into a slab and cut into pieces, smooth in texture, cool and sweet. A coarse folk version was sold at temple fairs as a spring food, while the palace kitchen made a finer one. No dated record was found, and the claim that it was well known in the Ming lacks a citation, so it is not adopted.
What
Wandouhuang is a Beijing snack: a pale-yellow, smooth slab made from yellow peas cooked soft and set with sugar, cool and sweet, eaten in cut pieces.1,2,3
When
Wandouhuang is a spring food, eaten in Beijing around the 3rd day of the 3rd lunar month; the Pantao Palace temple fair near Dongbianmen had many pea-cake stalls. No dated record was found: the fair is placed in the Ming, Qing and Republic periods without a specific year, and the unsupported claim that the snack was well known in the Ming is not adopted.1,3
Where
Beijing. A July 5, 2018 account describes the coarse folk version with jujubes, called cao wandouhuang'r, sold from barrows at temple fairs; the palace kitchen refined it into xi wandouhuang'r.2
How
Peas are soaked and boiled soft, mashed or sieved, then cooked with sugar until a cut leaves a mark, poured into a mold, chilled until set, and cut. The palace version used white peas and a finer sieve.1,2,3,4,5
Why
Wandouhuang is a seasonal spring food, cool and sweet. The available material gives no further reason, so none is inferred.1
Impact and influence
It is still sold by old Beijing snack houses and a specialist shop. An August 4, 2025 article lists the pea cake at Huguosi Snacks as a must-try; an August 2 article names a shop on Huguosi Street selling only pea cake. A September 4, 2025 report includes pea cake in Kao Rou Ji's Beijing snack afternoon set. The claim that it is getting harder to find comes from a short entry based on just 1 report from 2019.1,6,7,8
Legend has it that one summer, resting at the Jingxin Studio in Beihai, the Empress Dowager Cixi heard a vendor crying pea cake and kidney-bean rolls. She called him in, liked what he made, and kept him in the palace to cook them.
Told in: A Beijing folk tale, told in a Beijing Tourism article of July 5, 2018 and retold as a legend by English Wikipedia. No dated palace record was found.
This is a simplified home version, not the traditional restaurant method.
This is the simpler way I make it at home: dried split yellow peas from the supermarket, not the white peas of the palace version, puréed in a blender jar without an extra fine sieve. The amounts of peas and sugar follow one of the recipes, and the timings are my own choices at home, informed by two published recipes. They disagree on how long the peas take to cook, so I go by the peas being soft enough to crush at a pinch.
Ingredients
Dried split yellow peas 250 g, soaked overnight
Water, for cooking the peas 600 ml
Cold water, for puréeing about 100 ml
Fine sugar 60 g
Steps
Rinse the peas, cover them with plenty of water and leave them overnight. Pour off the soaking water.
Cook the peas in 600 ml of water: bring to a boil, then turn to low heat and cover. I do not go by the clock; I pinch a pea between my fingers, and it is done when it crushes easily with no hard core.
Pour the peas and their liquid into a blender jar, add about 100 ml of cold water, and purée until smooth. For a finer texture, push the purée through a fine sieve.
Return the purée to the pot, add the 60 g of sugar, and stir over medium heat until thick. When you draw the spoon across the surface, the mark should not close up at once.
Pour it hot into a 20 cm square mold lined with plastic wrap, smooth the top, cover, let it cool, and chill for at least 4 hours.
Turn it out and cut it into pieces about 3 cm square.
Tips
The purée bubbles and spits in the pot, so I use a long wooden spoon and keep the heat low to protect my hand.
I use just 60 g of sugar, which tastes lightly sweet; if you like it sweeter, add more to your taste.
Picks come from public lists and guides and were checked on the dates shown; places can change, so confirm before you go.
Huguosi Snacks
Beijing, Huguosi Street
Order: Wandouhuang (pea cake)
A Beijing Tourism article of August 4, 2025 about the snacks of Huguosi Street lists the pea cake here among the must-try snacks. If you want to taste Beijing pea cake, I would start here.
In a Beijing Tourism list of Huguosi Street shops dated August 2, 2025, one shop sells nothing but pea cake. If you want pea cake and nothing else, this is the place to look.
Order: Wandouhuang in the Beijing snack afternoon set
The Beijing Daily Group's Jingbao reported on September 4, 2025 that Kao Rou Ji at Shichahai offers a Beijing snack afternoon set that includes pea cake and aiwowo. If you want to taste several Beijing snacks in one sitting, consider it; the pea cake is just one item in the set.