Mung bean sheets
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Fan pei or "Fan pi" stir-fried with pork | |
| Type | Chinese noodles |
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| Place of origin | China |
| Main ingredients | Mung beans |
 Cookbook: Mung bean sheets  Media: Mung bean sheets | |
| Mung bean sheets | |||||||||||||||
| Chinese | 粉皮 | ||||||||||||||
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| Literal meaning | noodle skin | ||||||||||||||
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| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 綠豆粉皮 | ||||||||||||||
| Simplified Chinese | 绿豆粉皮 | ||||||||||||||
| Literal meaning | mung bean noodle skin | ||||||||||||||
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Mung bean sheets are a type of Chinese noodle. It is transparent, flat, and sheet-like. They can be found, in dried form, in China and occasionally in some Chinatowns overseas.
Description
Similar to cellophane noodles, mung bean sheets are made of mung beans, except they are different in shape. The sheets are approximately 1 cm wide, like fettuccine noodles. They are produced in the Shandong province of eastern China (where cellophane noodles are also produced), as well as in the northern city of Tianjin, and have a springier, chewier texture than the thinner noodles.
Use in dishes
Mung bean sheets are used for cold dishes, hot pots, and stir fried dishes, in conjunction with sliced meats and/or seafood, vegetables, and seasonings.
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