Sichuan and throughout China — regional variations nationwide
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.
Near-neutral starch base serving as canvas for Sichuan dressing; pleasantly cooling and refreshing in summer heat
{"Starch dissolved in cold water then cooked over heat, stirring constantly until it thickens and becomes translucent","Pour into oiled mould and cool until set — minimum 2 hours","Cut into slabs, strips, or cubes depending on application","Dress immediately before serving — texture absorbs liquids and softens quickly"}
{"Mung bean version is most delicate; potato starch makes a firmer, chewier jelly; pea starch is regional in Yunnan","Sichuan-style: cut into noodle shapes with a special mold (liang fen chuang)","Yi Bin style (a Sichuan city): served in a specific broth with peanuts and ya cai (Yibin preserved vegetable)"}
{"Lumps from adding starch to hot water — always dissolve in cold water first","Insufficient cooking — must reach full translucency and adequate thickness to set","Dressing too early — jelly becomes waterlogged"}
Land of Plenty — Fuchsia Dunlop; Every Grain of Rice — Fuchsia Dunlop