Fragrant Pearl Soybeans

Ingredients

• fresh soybeans (late-season harvest, August–September)
• autumn-pressed soy sauce (秋油)
• Shaoxing wine or similar rice wine

Instructions

1. Select soybeans harvested in the eighth or ninth lunar month (August–September), when the pods are largest and most tender. These are known as 香珠豆 (fragrant pearl soybeans).
2. Cook the soybeans until tender. While still warm, immerse them in a braising liquid of autumn-pressed soy sauce (秋油) and rice wine. They may be served in or out of the shell; either presentation is pleasing. The result should be fragrant, soft, and delightful to the palate.
3. Ordinary soybeans from earlier harvest cannot achieve this quality and should not be used.