Jiajinkou Acorn Jelly

Jiajinkou Acorn Jelly

　　Jiajinkou Acorn Jelly is a specialty of Jiajinkou Town, Gongyi City, Zhengzhou, Henan Province. This acorn-based jelly is nutritious and refreshing, but eating too much may leave a slightly bitter aftertaste, so it's best enjoyed in moderation.

　　After the Beginning of Autumn, villagers from the mountainous areas head out to collect acorns, which they then use to make this delicious dish—acorn jelly.

　　Acorns are the fruit of the oak tree (also called the acorn tree), a perennial wild species that grows in the mountains. They ripen after the Beginning of Autumn and fall, rolling into grassy patches and mountain gullies. Collecting acorns is no easy task—it involves trekking through rugged terrain and brambles. A grown laborer who manages to gather over ten kilograms in half a day has done quite well. Elders say that in times of famine and hardship, mountain folk relied on acorns to survive.

　　Making acorn jelly involves several steps. First, the collected acorns are spread out in a ventilated, shady place to dry. This isn’t something that happens in just a couple of days—the process continues until the outer shells of the acorns naturally crack open and the inner kernels (the nutmeat) are thoroughly dried. Then the shells are removed to separate the kernels. Second, the clean, dry acorn kernels are ground into a fine powder, similar to milling grain, resulting in acorn flour. Third, an appropriate amount of water is added to a pot (the size of the pot and the amount of water can be adjusted based on how much acorn flour you have). Once the water boils, the acorn flour is sprinkled evenly into the pot—or better yet, sprinkled while stirring—to prevent clumping. This continues until all the flour is added or the mixture becomes thick and paste-like. Then, simmer over low heat, stirring constantly to avoid burning. When bubbles form across the surface, immediately remove from heat. Fourth, pour the cooked acorn mixture into a wide, shallow container (not left in the hot pot) and let it cool until it solidifies. Additionally, adding a small amount of alum during cooking can result in a smoother texture.

　　The key to enjoying acorn jelly lies in its flavor, so it’s important to have a good mix of seasonings such as sesame oil, salt, soy sauce, vinegar, chili, ginger, and garlic—preferably prepared as a sauce. Acorn jelly doesn’t scrape well with a spatula; it’s better to cut it with a knife, similar to slicing white tofu, into strips or slices according to preference. Place it in a bowl or plate, pour the seasoning sauce over, and it’s ready to eat.