Mung Bean Jelly Noodles (Liang Fen / 凉粉)
I
Origin
Sichuan and throughout China — regional variations nationwide
II
Description
Transparent jelly made from mung bean starch (or potato starch for different texture) set into blocks, cut into noodles or cubes, and dressed in Sichuan-style sauce. A street food staple in Sichuan and across China in many variants. The Sichuan version is dressed with the standard cold dish sauce: garlic, chilli oil, soy, vinegar, sesame, Sichuan pepper.
III
The Thread
—Korean cheongpomuk mung bean jelly
—Japanese tokoroten agar jelly noodles
—Vietnamese banh da xanh green rice cracker (different starch)
IV
Flavour Context
Near-neutral starch base serving as canvas for Sichuan dressing; pleasantly cooling and refreshing in summer heat
Pillars V — VII
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