Shuangmiao Mung Bean Jelly

Last updated 2026-11-12 — Made by boiling mung bean or sweet potato starch mixed with water in a pot until it becomes a thick paste, then pouring it into a basin to cool into a transparent block, commonly known as "jelly block." When eating, it is cut into small pieces and can be seasoned with garlic juice, vinegar, sesame oil, etc., commonly referred to as "seasoned jelly." It can also be stir-fried with oil and chopped scallions, commonly called "stir-fried jelly." Additionally, the prepared and cooled jelly can be processed using tools like a round-holed steamer tray into tadpole-like shapes and served in a basin of clear water. When eating, season with garlic juice, vinegar, sesame oil, sesame paste, etc., commonly known as "noodle fish." The Shuangmiao Mung Bean Jelly from Qingfeng has a fragrant taste and a smooth texture. The jelly is quite thick and does not fall apart when boiled. It can be served cold with seasoning, stir-fried, pan-fried, or even used in hot pot—this versatility is part of why Shuangmiao Mung Bean Jelly has gained some fame in our city.