At the table
Choose cold dressed or hot pan-fried jelly when ordering. For this cold version, gently mix the dressing and lift pieces with chopsticks or a spoon.
The dressing contains soy and sesame; soy sauce may contain wheat. Other versions can use different beans or sauces.
Jidou jelly is also pan-fried and served hot. Bean blends and dressings vary; chili is added in some versions, not in this illustrated one.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Jidou jelly is also pan-fried and served hot. Bean blends and dressings vary; chili is added in some versions, not in this illustrated one.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Mild bean flavor with tangy vinegar, savory soy and aromatic garlic and sesame oil.
- Chili heat
- Texture
- Soft, smooth jelly cut into strips.
- How it’s made
- Lentils are soaked, ground and strained, then cooked and cooled into a block. Cut pieces are dressed with vinegar, soy sauce, scallion, garlic and sesame oil.
Jidou jelly is also pan-fried and served hot. Bean blends and dressings vary; chili is added in some versions, not in this illustrated one.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Yunnan.
About this regional connection
Yunnan: Lijiang Naxi food tradition.
Ask if they have it first
请问你们有鸡豆凉粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
One jelly, cold and hot
This account describes a tradition or story, rather than an established historical fact.
Lentil-jelly making is part of Naxi food culture in Lijiang. The cooled block supports contrasting ways of eating: soft dressed slices or pieces browned in a pan.