Guangxi jelly grass
Guangxi herbal jelly (liangfen cao) is a refreshing dessert made from the Mesona chinensis plant, prized for its cooling properties. Served cold with a sweet syrup, it is the perfect antidote to the tropical Guangxi heat.
Ingredients
- Mung bean starch 200 g
- Minced garlic to taste
- Coriander to taste
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Chili oil 1 tbsp
Instructions
- 1. Wash and process Guiling paste.
- 2. Add water to the pot and bring to a boil, add Guangxi jelly grass and blanch until cooked, then add cold water
- 3. Drain the Guangxi jelly grass and put it into a large bowl
- 4. Add minced garlic, coriander and other garnishes and seasonings
- 5. Add soy sauce, salt, sugar and other seasonings and mix well
- 6. Plate and serve
Cultural Notes
Herbal jelly is one of the most beloved traditional desserts across southern China and Southeast Asia, and Guangxi has its own distinctive version. The Mesona plant grows wild in the hills of Guangxi and has been used in traditional medicine for centuries for its cooling properties. In the hot, humid Guangxi climate, a bowl of herbal jelly is considered essential for maintaining internal balance. Street vendors sell it from pushcarts, and it is a nostalgic taste of home for Guangxi people living elsewhere.