Broad beans, also known as Hudou, Wandou, Luohandou, Nandou, Fodou, Shudou, Handou, Jiandou, Chuandou, or kidney beans, are leguminous plants belonging to the genus Vicia. They are typically annual or biennial herbs that produce edible pods and seeds. The tender young pods and soft seeds are commonly consumed, while the mature dried seeds are used in various dishes. Broad beans are categorized by size into small, medium, and large varieties. Large seeds are usually long, wide, and flat, making them ideal for a variety of culinary uses.
In terms of seed color, they are divided into red and white types. Red-seeded varieties tend to mature earlier and grow shorter stems, whereas white-seeded ones take longer to mature but often offer better quality. In southern China, they are sown in winter and harvested in spring. In the southern regions of the Yangtze River and the southwest, they are sown in spring. In northern areas, spring sowing is also common.
Harvesting requirements vary depending on the use. For tender pods, the lower part of the pods should have a glossy appearance, and the seeds must be fully developed but not yet hardened. These are usually harvested in 3–4 batches. When harvesting dry pods, the lower portion should turn dark brown, and the pods should be completely dry.
Fresh broad beans are generally sold immediately after harvest, while dried beans can be stored for longer periods. During transportation and sale, fresh broad beans are packed in sacks or baskets, and care is taken to protect them from rain and direct sunlight to prevent spoilage.
When it comes to quality standards, fresh broad beans should have plump, uniform seeds with a natural color. They should not show signs of blackening, rot, water damage, or pest infestation. Dried beans, on the other hand, are usually soaked before sale to remove any potential sprouting. They should have cracked seed coats, with shoots emerging but without fully developed cotyledons. The pods should be crisp, not soft or rotten, and free from any unpleasant odors.
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