Summer Street Sweet · Hand-Rubbed Jelly
Bingfen (Brown-Sugar Seed Jelly)
Photo: ZhengZhou / Wikimedia Commons · CC BY-SA 4.0
The jelly comes from rubbing a cloth bag of tiny seeds of the shoo-fly plant (Nicandra) in water; a little lime water then makes the pectin set.
Clear, wobbly seed jelly served chilled; Chongqing tends to keep it to brown sugar syrup, while Sichuan versions pile on raisins, hawthorn, nuts and sesame.
Why it's made this way: A Chongqing summer staple at home and on the street, sold cheaply at night-market stalls such as those in Yangjiaping.
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Part of World of Street Food — 3439 dishes from 118 countries.
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Photo credits.