At the table
Mix the dressing through the jelly and take small bites. Ask for less chili oil if you prefer milder food.
Dried tofu contains soy. Check the complete dressing and frying fats for vegetarian or vegan needs; chili levels vary.
For children able to chew slippery jelly and firm toppings, cut small pieces, remove hard beans and request little or no chili.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Toppings may include crisp broad beans, dried tofu and chili oil. Some preparations use food-use alum to help set the jelly; recipes vary.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sour and garlicky; chili varies
- Chili heat
- Texture
- Smooth, springy jelly with crunchy beans.
- How it’s made
- Cook a starch mixture, cool to set and serve with dressing.
Toppings may include crisp broad beans, dried tofu and chili oil. Some preparations use food-use alum to help set the jelly; recipes vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanxi.
Ask if they have it first
请问你们有浑源凉粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A cool bowl with contrasting textures
Hunyuan liangfen pairs a mild potato-starch jelly with a lively dressing. In the Hunyuan and Datong area, vinegar and garlic brighten the bowl, while crisp broad beans and dried tofu contrast with the smooth, springy jelly. Taste the dressing as well as the jelly to appreciate the dish.