Normally, when making a typical red bean soup with aged citrus peel, both the red beans and the citrus peel are put directly into the pot to simmer.
However, Manji Dessert has introduced a degree of innovation here.
During the cooking process, the red beans and aged citrus peel are ground into a powder beforehand—an unusual method that gives this dessert soup a unique texture and flavor profile.
This could be considered a very basic form of molecular gastronomy, simply changing the food’s external physical properties to allow its flavor to be fully released.
This preparation method makes the texture of the red bean purée exceptionally fine, almost to the point of being a paste.
During the simmering process, the powdered red beans blend more easily with the water, creating a more uniform and smooth texture.
Meanwhile, the addition of powdered citrus peel builds upon this fine texture, adding a faint, fruity aroma and a subtle, sweet aftertaste that gives the overall flavor more layers and depth.
In the livestream chat.
"Why does this red bean purée look so weird?"
"It looks just like the rice cereal my baby eats."
"I think the best thing at Manji Dessert is this red bean soup with aged citrus peel. It’s so fragrant and rich!"
"Their desserts are pricey, but I think they’re genuinely delicious!"
Li Xiao gently stirred the red bean purée in his bowl. He could see that its texture was incredibly smooth, with almost none of the graininess of whole red beans.
He lifted his spoon and began to taste the red bean and citrus peel purée.
As the spoon drew closer, the aromas of red bean and citrus peel intensified.
He took a taste and was immediately captivated by the unique texture.
The red bean purée melted in his mouth, possessing an unparalleled silkiness.
The first thing to greet his palate was the sweetness of the red beans. They had been cooked until soft and mealy, blending perfectly with the sugar. The consistency was smooth, and every spoonful felt fine yet full-bodied.
Having been simmered for so long, the texture of the red beans themselves had changed slightly, giving the purée a fine, mealy feel.
Then, he noticed the unique flavor of the aged citrus peel. Its faint, sweet aftertaste balanced the sweetness of the red bean purée, creating a distinctive tasting experience.
The next moment, a system notification sounded in his mind.
[You have tasted: Red Bean Purée with Aged Citrus Peel]
[Food Rating: 92/100 (Excellent)]
[You have already cataloged this item. No new reward will be issued.]
Hearing the system’s assessment, Li Xiao felt a twinge of disappointment.
He had tasted red bean purée with aged citrus peel at Jiuhe Garden before, but the one he’d had back then was of slightly lower quality, so he only received a standard reward.
After several more spoonfuls, Li Xiao reluctantly put down his spoon, still wanting more.
"This bowl of red bean purée with aged citrus peel costs 16, but in my opinion, it’s more than worth the price."
"Manji Dessert uses a special preparation method that makes the texture of this red bean purée truly unique."
"It preserves the classic flavor of red bean purée while offering a new kind of experience. The delicate texture, combined with the fresh fragrance of the citrus peel, makes this bowl of purée extraordinary."
"The addition of the aged citrus peel not only adds a refreshing aroma but also brings a hint of a sweet aftertaste that complements the red bean’s sweetness, making the overall flavor much richer."
Li Xiao commented to the camera.
"The quality of the aged citrus peel they use is excellent. You can tell just by looking at it that it’s well-aged and has begun to mellow."
"I can’t say exactly how old it is, but it has to be at least ten years. Only citrus peel that has been aged for long enough will have its natural bitterness completely suppressed."
"Furthermore, by grinding the citrus peel into a powder beforehand, they ensure its flavor is evenly distributed throughout every spoonful of the soup."
"Every spoonful is incredibly fragrant and rich."
"Manji Dessert has many chain stores all over the country, and they use a central kitchen to supply all of them. So, as long as the chef at any given location isn’t completely incompetent, the taste should be consistent. If this sounds good to you, I recommend giving it a try."
After finishing his review of the first dessert, a second, steaming hot one was brought to his table.
The second dessert was a hot black sesame paste.
Li Xiao was immediately captivated by the rich aroma of sesame.
The black sesame paste exuded an enticing fragrance, an experience for the eyes and nose that promised a wonderful treat for the palate.
Li Xiao examined the bowl of sesame paste closely. It was a deep, inky black with a fine texture and a glossy sheen on its surface.
He stirred it gently with his spoon. It was obvious great care had gone into making this sesame paste; the consistency was smooth, without any hint of graininess.
Li Xiao guessed that after thoroughly grinding the black sesame seeds into a powder with a food processor, they must have also sifted it to remove any impurities, which would explain why the paste before him looked so incredibly fine.
"The aroma of this sesame paste is incredibly rich, and the color is so dark," Li Xiao explained to his viewers. "I can tell right away that it hasn’t been mixed with any other grains."
"Actually, most of the sesame paste you typically find isn’t made from pure sesame."
"After all, making sesame paste from pure black sesame is quite costly."
"To get that thick consistency, most recipes mix in a considerable amount of other grains."
"The most common additions are peanut flour or soybean flour, though some also use a glutinous rice slurry or other grains."
"That’s why the sesame paste you usually see isn’t truly black, but rather gray or even grayish-white. It’s a sign that too many other grains have been added."
"But while mixing in other grains can increase the paste’s viscosity, it muddles the flavor and significantly diminishes the sesame aroma."
"Alright, enough talk. Let’s see how this sesame paste actually tastes!"
He didn’t dig in right away. Instead, he took two large gulps of lemon water, cleansing his palate of any lingering flavor from the red bean purée.
After all, both were sweet desserts, and their flavors would easily blend if he didn’t.
The first spoonful brought an immediate look of pleasant surprise to his face.
The sesame paste was incredibly fine and silky smooth. It melted in his mouth, providing a truly delightful textural experience.
The deep black paste was packed with a rich sesame flavor that was sweet but not cloying. Every spoonful carried that intense sesame aroma and just the right amount of sweetness.
Instantly, a system notification sounded in his mind.
[Congratulations! You have unlocked Codex Entry #33.]
[Food Item Cataloged: Black Sesame Paste]
[Food Rating: 91/100 (Excellent)]
[Excellent rating bonus: Rewards x4]
[Congratulations! You have received a cash reward: 800,000]
[Congratulations! You have received a cash reward: 800,000]
[Congratulations! You have received a recipe reward: Black Sesame Paste Recipe]
[Congratulations! You have received a cash reward: 800,000]
...
"This sesame paste was finely ground before being cooked, which is why the texture is so smooth and the sesame flavor is so fragrant, rich, and pure. The sweetness is just right. It’s perfect for anyone who enjoys traditional desserts."
Li Xiao continued his review.
"Although this bowl of sesame paste looks simple, its flavor and texture are surprisingly complex."
"This sesame paste doesn’t try to be innovative. It’s simply made with traditional methods and traditional ingredients, but the resulting flavor and texture are of an exceptionally high standard."