Description
A tasteless, transparent jelly made by setting pectin extracted from Bing Fen seeds. A Sichuan summer staple eaten mixed with black sugar syrup and massive toppings.
Restaurants serving Bing Fen (Sichuan Ice Jelly)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bing Fen seeds(or powder)
- Black sugar
- Water
- Peanuts
- Hawthorn
- Raisins
Instructions
- [Authentic Recipe]
- Put Bing Fen seeds in a cheesecloth bag and vigorously rub/squeeze them in cold water to extract the thick pectin. Add a dash of limewater and chill to set (or just dissolve store-bought powder).
- Reduce black sugar with water into a thick, dark 'Hong Tang' syrup.
- Scoop the clear jelly into a bowl and drown it in the syrup.
- Top massively with crushed peanuts, white sesame, hawthorn flakes, raisins, and watermelon. Mash together before eating.
Learn more Spice, substitutes, tips
Key spices
Deep richness of black sugar syrup
Substitutes at Japanese supermarkets
Agar-agar clear jelly
Pairing
Sichuan Hot Pot / Skewers(Kaochuan)
Trivia
[Trivia] Outside every Hot Pot or skewer shop in Sichuan, there is a Bing Fen stall. The ice-cold jelly gently soothes mouths and stomachs inflamed to a bright red by the spice.
Eating tips & etiquette
[Unique Eating] Rather than just eating jelly, the sensation is 'washing down the complex, crunchy/crispy textures of the toppings using the smooth jelly as a carrier'.
Allergen
Peanuts, Sesame