Pea starch jelly

Pea starch jelly

　　Pea starch jelly

　　Pea starch jelly from Meitan has been sold since the late Qing Dynasty and became widespread across the county during the Republican era. Originally a seasonal snack in spring and summer, it has been popular year-round in the county town in recent years. The local stalls selling pea starch jelly are especially frequented by young women. Meitan’s pea starch jelly is dark green and shiny, with good elasticity and a strong bean flavor. When seasoned, it strikes a perfect balance of spicy, sour, salty, and sweet, with an attractive color that stimulates the appetite. Upon eating, it offers a refreshing kick of spice and salt, followed by a tangy aftertaste.

　　Pea starch jelly is made from pea starch. During preparation, peas are soaked, ground into pulp, and then settled to extract the starch. The starch is boiled in a pot while continuously stirred with a wooden board to achieve an even and thick consistency, then poured into a basin to cool. When served, it is sliced into thin pieces and cut into strips, then enjoyed with seasonings such as yellow bean paste, chili oil, ground Sichuan peppercorn, ginger juice, garlic juice, chopped scallions, soy sauce, and vinegar.