When it comes to summer dining in Shandong, one dish—or rather, one ingredient—is hard to miss: "doujuezi," the local name for cowpeas, a staple of the region's summer table and a familiar part of Shandong food culture.
Shandong is known for its abundant bean harvests, and cowpeas grow quickly once summer arrives. For many families, they appear on the table almost every day. As the locals like to joke, "You just can't finish them!"
There is no shortage of ways to cook doujuezi. Stir-fried cowpeas with pork are savory and full of flavor, with the beans soaking up the rich aroma of the meat—perfect with a bowl of rice. Cowpeas tossed with sesame sauce make a refreshing summer side dish, dressed with nutty sesame paste and garlicky seasoning. Cowpeas braised with pork ribs are tender and savory, with the beans absorbing the rich broth for a hearty combination of meat and vegetables.
These simple, home-style dishes bring out the fresh flavor of the beans while capturing the warmth and everyday charm of a Shandong summer kitchen.
One important reminder, however: cowpeas contain saponins and must be thoroughly cooked before eating. Do not eat beans that are still green or undercooked, as insufficient cooking may cause food poisoning.
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