The locals of Haocheng select mung beans with full, uniformly large, shiny and firm grains. First, grind the mung beans into petals with a stone mill, sieve to remove the powder, soak in water for several hours, remove the bean shells and grind into paste. Use a large spoon or ladle to evenly drop the batter into a flat pan, apply oil on the pan to prevent sticking, and bake the bottom of the pan over a slow fire until it is heated. The master's skill is skillful and the movements are brisk. One hand drips evenly, and the small pile of batter gradually collapses after falling, forming a round small cake. When the batter is used up, look back and you will see a vertical and horizontal queue on the table. The "small bean cake" is as thick as a coin, with a diameter of one yuan. It is light yellow when raw and dark green when cooked. The ingredients made by the people of Haocheng, Guzhen, are sufficient and not easy to fall apart during cooking. They have won good reputations in the local area, and small foods have opened up the Jianghuai market. There is a couple in the local area, the man is Ding Liukui and the woman is Zhang Yongfang. They hand-make about 200 kilograms of mung bean cakes every day. Although it is hard work, they have inherited the craftsmanship passed down from their ancestors. The craftsmanship of making mung bean cakes in Haocheng has been passed down for more than 200 years and has been listed as a county-level intangible cultural heritage. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)