At the table
Use a spoon or gently lift small pieces with chopsticks. Ask for less chili before dressing; this is a savory cold side, not a sweet jelly dessert.
The pieces are slippery. Confirm oil and sauces for dietary restrictions; the plant-based jelly alone does not establish the whole dish’s ingredients.
Leaf species and seasonings differ by region. Confirm the dressing and oil before assuming the finished dish is vegetarian or vegan.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Leaf species and seasonings differ by region. Confirm the dressing and oil before assuming the finished dish is vegetarian or vegan.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
A gentle leafy base with tangy vinegar, garlic, ginger and chili oil.
- Chili heat
- Texture
- Soft, smooth and slippery, cut into pieces or strips.
- How it’s made
- Leaf juice is strained and set with clarified plant-ash water, then cut and rinsed. The cold version is dressed with scallion, ginger, garlic, vinegar and chili oil.
Leaf species and seasonings differ by region. Confirm the dressing and oil before assuming the finished dish is vegetarian or vegan.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Foping craft; not all regional leaf-jellies same plant.
Ask if they have it first
请问你们有神仙豆腐吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Leaf juice becomes a local cold dish
This account describes a tradition or story, rather than an established historical fact.
In Foping, processing leaves into green jelly is a local food craft. The tofu nickname describes its set form rather than a soybean ingredient; the dressing adds most of its strong flavor.