In the West, at least throughout the Middle Ages, peas were dried for storage convenience, that is, only fully mature peas were eaten as porridge or other foods. Until now, pea soup is still a very common food in the west. But with the improvement of living standards, pea soup in western restaurants is now made of fresh peas. Just as edamame matures into soybeans, mature peas will become golden and hard, and bid farewell to the crisp and tender taste completely. Like the pea jelly, pea noodles and pea yellow we eat, they are all made of dried peas. This also explains why garlic mung beans are green and pea yellow is yellow! Peas are seeds, which are wrapped in pea pods. You can still eat the pods when they are tender, but when they are ripe, they are too old to bite.

But some people just like the delicate taste of pods, so they have them.

Dutch beans Dutch beans are a kind of peas. What we usually eat is its pod itself. Dutch beans are not produced in the Netherlands, but were originally brought to China by the Dutch, so China called them Dutch beans.

More interestingly, Dutch beans are called "China beans" in the Netherlands, because some westerners think that this kind of beans is planted in the southeast of China.

sugar pea