绿豆糕是一种初夏的时令食品, 其制作原料有绿豆粉、豌豆粉、黄砂糖、桂花等。绿豆糕色泽或浅黄或嫩绿，口感细润紧密，具有清香绵软不粘牙的特色。绿豆糕按其口味有南、北之分,北，即为京式，制作时不加任何油脂，入口虽松软，但无油润感，又称“干豆糕”；南，包括苏式和扬式，制作时需添放油脂，口感松软、细腻。

　　It is a sort of seasonal food in early summer. Ingredients for preparing it include mung-bean powder, pea powder, yellow granulated sugar and osmanthus flowers, etc. The mung-bean cake appears either light-yellow or tender-green, with its taste characterized by refinement, moisture, tightness, refreshing aroma, softness and detachment from teeth. With two different kinds, the savor of northern China is represented by that of Beijing free from any kind of cooking-oil in the course of preparation. Therefore, it tastes fluffy without oiliness, hence leading to another name "Dried bean cake". The savor of southern China comprises that of Suzhou and Yangzhou, with cooking-oil added in the process of preparation. It tastes spongy and refined.曹建新 译