Chicken Bean Jelly

Chicken Bean Jelly

　　Chicken Bean Jelly is a cold noodle-like snack made from the flour of a local bean in Lijiang known as chicken bean (also called "chicken fava bean"). The beans are ground into powder, strained into a slurry, and then formed into jelly. Due to the high melanin content in chicken beans, the jelly has a black appearance, hence it is also commonly referred to as “black jelly.” In the past, officials unfamiliar with its true nature mistakenly documented it in the Qianlong-era *Lijiang Prefecture Records* as “black tofu,” though in reality, this so-called “black tofu” is what we now call “black jelly.” In the old and new districts of Lijiang, chicken bean jelly has been a enduringly popular snack for centuries. It's eaten cold in summer and hot in winter. When served cold, it’s often mixed with seasonings such as vinegar, soy sauce, chopped green onions, garlic, and sesame oil, which makes it refreshing, appetite-stimulating, and even helpful against travel sickness. When served hot, the jelly is pan-fried in sesame oil until both sides turn golden, then served with various seasonings while hot. It can also be dried and later pan-fried before eating.

　　　　Originally a cooling food, Lijiang’s chicken bean jelly can also be eaten hot in addition to cold. Vendors on the streets are prepared for both preferences to cater to customers. It’s mostly eaten cold in summer—delicate slices of jelly are mixed with seasonings like red chili, green leeks, Sichuan peppercorn, green onion, mustard paste, and vinegar, resulting in an appealing mix of color, aroma, and taste. A bowl not only refreshes the appetite but also cools and soothes. It’s typically eaten hot in colder months—firm jelly pieces are pan-fried until golden brown on both sides, then seasoned with spicy, numbing, or sour flavors according to personal taste. After one bowl, warmth spreads through the body.

　　　　Chicken bean jelly is an affordable and delicious treat, beloved by many. Its premium part—the jelly skin—even becomes a favorite side dish served to guests in some hotels and restaurants.

　　　The chicken bean originally comes from Eryuan County in Dali Prefecture, neighboring Lijiang, and is exported as far as Southeast Asia. The beans are soaked, ground, filtered into a slurry, then boiled until they turn gray-black. This mixture is poured into containers to cool and solidify, becoming chicken bean jelly. In Lijiang, chicken bean jelly is a common snack found in many shops, with a variety of preparation styles such as chicken bean jelly or pan-fried chicken bean cake.

　　　　Aside from being eaten cold, Lijiang’s chicken bean jelly can also be served hot. When eaten cold, it’s mostly enjoyed in summer, with the jelly slices mixed with ingredients like red chili, green leeks, Sichuan peppercorns, green onions, mustard paste, and vinegar, creating a dish that’s both appetizing and flavorful. When eaten hot, it’s usually served in colder months—the jelly pieces are pan-fried until golden on both sides, then customized with spicy, numbing, or sour seasonings. One bowl is enough to warm the whole body.

　　 Although there are many shops selling chicken bean jelly, only a few serve the authentic version. The one I tried was from an elderly Naxi lady’s stall near the Square Street in Shuhe Ancient Town. According to a friend from Lijiang, her chicken bean jelly is very genuine. Locals pay 3 yuan per bowl, while tourists are charged 6 yuan. However, with some patient bargaining, she might still sell it to you for 3 yuan.