Breakfast Bowl · Pea
Xidoufen (Yellow Pea Porridge)
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In Tengchong it is poured over ersi rice-cake noodles and finished with sesame, garlic, chili and peanut oils.
White peas are soaked, stone-ground and strained, and the liquid is simmered over a low flame, stirred constantly, into a thick golden porridge. It is eaten for breakfast with youtiao, or poured over rice noodles and ersi.
Why it's made this way: It is a common Yunnan breakfast, especially in Baoshan, Tengchong and Zhaotong.
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Part of World of Street Food — 3422 dishes from 118 countries.
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