Lanfan

Pumpkins are brown and covered with white ash. Pick them, wash them, cut them into small pieces, and dry them in the sun for a long time. Mung beans were harvested that year, full and shiny as paint, dusted and rubbed for three or four times, soaked in warm water for one sound, and the pot was on fire, with mung beans in the bottom, pumpkins on the top and water flush with pumpkins. Cover the lid with steamed cloth, simmer for a long time, uncover the lid and mash the mung bean pumpkin into porridge with a shovel. Serve. This food is easy to eat, and it is important to choose materials. Although it seems neither fish nor fowl, the food is sweet and delicious. Lanfan is popular in Qinling Mountains, but it is not easy to eat on weekdays. If you want to eat, you must visit your guests. Winter food can warm the stomach, and summer food can dispel summer heat. There is a Chinese medicine appraisal: if you eat this food for a long time, you will not get sores and furuncles, and you will not get athlete's foot. The Danfeng people in Shangluo called "pumpkin" "northern melon". Although the name is different between the north and the south, it is the same thing. The practice of soliciting rice is simple and the emphasis is on selecting materials. Although it looks neither fish nor fowl, the edible melon pieces are sweet and soft, the mung beans bloom in soft sand, and the color is yellow and green, which is easy to digest and rich in nutrition. It can be eaten as a meal, and can be accompanied with cakes, steamed buns, rice, porridge, etc. It is a special dish suitable for all ages.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)