Xi gua lao
Traditional dish of Beijing From Wikipedia, the free encyclopedia
Xi gua lao (Chinese: 西瓜酪; pinyin: xīguālào; lit. 'watermelon jelly') is a traditional dish of Beijing cuisine. It is a thickened and chilled watermelon jelly, often eaten during the summer.[1]
Watermelon agar jelly | |
| Type | Pastry |
|---|---|
| Place of origin | China |
| Region or state | Beijing |
| Main ingredients | Watermelon, agar, sugar, cherries, vanilla powder |
Preparation
The dish is commonly prepared using watermelon, cherries, agar, sugar and vanilla powder.
Water is mixed with agar, vanilla powder and sugar and boiled into a syrup. The watermelon is crushed to get the juice out of it and mixed with the syrup. The mixture is then chilled until thick and served cold.[2]
See also
References
Wikiwand - on
Seamless Wikipedia browsing. On steroids.