Changning Mung Bean Jelly

Changning Mung Bean Jelly

　　A unique local delicacy of Changning with a history of over 1,300 years. It is made from the pulp of the fruit of the liangfen vine, which grows in the local mountains. The production method involves peeling, splitting, and sun-drying the liangfen fruit, then soaking it in a cloth bag filled with water and repeatedly kneading it to extract all the gelatinous juice. The bag is then removed, and after about half an hour, the juice coagulates entirely into a clear, translucent jelly. When served, it is cut into strips or slices and mixed with seasonings such as sugar, vinegar, mashed garlic, and chili. The jelly is crystal clear—so transparent that you can see your fingerprint through a 3-centimeter-thick piece when lifting it. Hence, it is also known as “June Snow” or “Crystal Pudding.”