Grass Jelly Tofu

Grass Jelly Tofu

　　Made by boiling fresh grass jelly herb in a pot to create a broth, which is then cooled and solidified to form grass jelly tofu. It is typically served with toppings such as sugar powder and mint, and is a popular refreshing snack during the summer and autumn seasons in Songyang.

　　　Legend has it that when Ye Fashan was practicing alchemy and seeking immortality on Mao Mountain in Songyang, he would often gather a type of wild herb during the summer, which he ground with rice and cooked into a porridge. People later named the wild herb that Ye Fashan frequently consumed “grass jelly herb.” Fresh grass jelly herb is boiled in a pot to create a broth, which is then strained. The liquid is mixed with rice slurry while being stirred and cooked until it becomes a green, mushy paste. After cooling and solidification, it forms grass jelly tofu. Served by cutting it into small squares, similar in size to tofu pieces, and topped with sugar powder and mint, the taste is soft, aromatic, and cooling. Eating it leaves one feeling refreshingly cool all over, with all summer heat dissipated. It is a popular refreshing snack during the summer and autumn seasons in Songyang.