“Jianping Red Bean” has bright color and good gloss; the bean is even and full; it is easy to cook, and the bean paste is soft after cooking. There is a reputation of “ruby” in the local area. Jianping red bean is flat, sweet, rich in dietary fiber, it has the effect of laxative, lowering blood fat, regulating blood sugar, bodybuilding and weight loss.

When it comes to Jianping County, many people will certainly say that Jianping's special products - Xiaomi, red beans, miscellaneous grains, has become the consensus of all Jianping people, and has become an intangible brand of Jianping. The Jianping area has more cultivated land per capita, and it is easy to work with the grain crops. The growth environment is superior. Therefore, the seeds of Jianping red bean are full and smooth, the color is bright, the taste is sweet, and the amount of bean paste is high. There is a “ruby” in the local area. The reputation. Jianping red adzuki bean is flat and sweet, especially it can be dampness and swelling, diuretic detoxification, and its folic acid has a good effect on the mother. Jianping red adzuki beans are rich in dietary fiber, which has the effect of laxative, lowering blood fat, regulating blood sugar, and bodybuilding.

Technical requirements for the quality of Jianping Red Beans 1. Variety Dahongpao, Liaohong Xiaodou No.1, Liaohong Xiaodou No.2 and other suitable varieties. Second, the site conditions are at an altitude of 600-1200 meters, mainly based on the yellow cotton soil of Sichuan, Taiwan and terraced fields. The soil characteristics are mainly cinnamon soil, the average soil organic matter content is ≥1.0%, the soil is neutral or weakly alkaline, and the pH value is 6.8-8.5. Third, cultivation management 1, selection of land: prohibiting heavy sputum. 2, sowing time: May to June. 3, seeding methods: single or intercropping, interplanting. 4. Seeding density: 10,000 to 15,000 plants per mu. 5, fertilization: based on organic fertilizer, the annual application rate of organic fertilizer per hectare ≥ 15 tons. 6. Harvesting: Four-fifths of the whole pods are harvested after maturity, and after 3 days to 4 days, they are de-pod (granules) and air-dried. After clearing and sorting, they should be collected and stored exclusively. Fourth, processing red bean raw grain → (leed grain) preferred → artificial hand selection → quantitative → packaging → inspection → storage five, storage storage warehouse ventilation, dry, cool. The moisture stored safely should be controlled below 13%. Sixth, quality characteristics 1, sensory characteristics: bright color, good gloss; beans are even and full; easy to cook, soft bean paste after cooking. 2, physical and chemical indicators: per 100 grams of protein ≥ 21.7 grams, fat ≥ 0.8 grams. 3. Safety requirements: Product safety indicators and other quality requirements must comply with the relevant regulations of the state for similar products.

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Producers within the scope of the production of Jianping Red Beans may submit an application to the Jianping County Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Liaoning Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Jianping Red Bean is selected by the Liaoning Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.