Stir-fried Mung Bean Jelly (Jincheng Style)

Stir-fried Mung Bean Jelly (Jincheng Style)

　　Stir-fried mung bean jelly is a traditional street snack from Jincheng with a history of over 100 years.

　　First, cut the jelly into 3–4 cm squares, about 1 cm thick, and set aside. Heat a small amount of cooking oil in a pan, then stir-fry the jelly pieces. Drizzle with a mixture of vinegar and minced garlic, cover, and let the flavors infuse before serving. The texture is tender and soft, with a delicious spicy and savory taste.

　　 In Jincheng, temple fairs used to be the highlight of the season, drawing both locals and visitors—not just for the sights, but mainly for a bowl of stir-fried mung bean jelly from the street stalls. As the pioneer of Jincheng’s street food culture, this dish is deeply rooted in the memories of its people. Today, it has evolved into a signature local dish, no longer confined to roadside vendors but proudly served in restaurants and eateries. Making it at home is simple: pre-made jelly is readily available at markets and supermarkets. Cut it into 3–4 cm squares, about 1 cm thick—slicing it too thin can affect the texture and cause it to break apart while cooking. The main seasoning is garlic: mince it into a paste, heat a little oil in a pan, stir-fry the jelly pieces, then add the vinegar and garlic mixture. Cover and let it simmer until the flavors fully penetrate. Freshly made stir-fried mung bean jelly is glossy and translucent, with a tender texture and refreshing taste—qualities that have kept it beloved in Jincheng for a century.