Shangxin Liangfen (Sad Spicy Cold Jelly)
A classic Sichuan street snack with bright red color, silky smooth texture, and a numbing spicy sour taste that makes you cry but keeps you craving more.
Ingredients
11 items- Pea starch 100g
- Water 600ml
- Salt 1 tsp
- Light soy sauce 1 tbsp
- Vinegar 2 tbsp
- Chili oil 2 tbsp
- Sichuan pepper powder 1 tsp
- Minced garlic 1 tbsp
- Chopped green onion 1 tbsp
- Crushed peanuts 1 tbsp
- Cilantro to taste
Nutrition
Steps （6 steps）
In a bowl, mix 100g pea starch with 200ml water. Stir with chopsticks until a smooth paste forms, with no lumps. Let rest for 10 minutes.
Bring 400ml water and 1 tsp salt to a boil over high heat. Reduce heat to low, then slowly pour in the starch paste while stirring rapidly for about 1 minute to prevent clumping.
Continue cooking over low heat, stirring constantly, for 2-3 minutes until the mixture turns translucent and thick enough to coat a spoon. Pour into a container, smooth the surface, and let it cool and set (or refrigerate for 30 minutes).
Unmold the set jelly onto a cutting board. Cut into strips about 1 cm wide and place in a bowl. Rinse briefly with cold boiled water for a smoother texture if desired.
In a small bowl, combine light soy sauce, vinegar, chili oil, Sichuan pepper powder, and minced garlic. Stir well to make the sauce.
Pour the sauce over the jelly strips. Garnish with chopped green onions, crushed peanuts, and cilantro if using. Toss well and serve — the spicy, numbing, and sour flavor is irresistible.
Tips
Adjust the ratio of vinegar and chili oil to your taste. Make sure the jelly is fully set before cutting to avoid breaking. A pinch of sugar can be added to the sauce for extra depth.
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