JELL O is known for its jiggly, wiggly consistency. This dessert has been a classic in the United States since the early 1900s. Most associate it with sweet desserts, packaged in all sorts of fruity flavors, but it hasn’t always been that way. It was used in many savory dishes, such as some questionable salads with gelatin or, for those of the upper classes, aspics. Of course, there’s so much more to it than that, especially when you consider different plant-based gelling agents. Thus, whenever I see “Sichuan green bean jello” on a menu, I’ll always jump at the chance to place my order.
Also known as liangfen, it’s not actually made from JELL-O or any animal-based gelatin at all. More accurately, it’s typically made from the starch of either mung beans or green peas. It’s a bit surprising when the bright white blocky rectangles arrive on your table, stained red by chili oil with only a hint of celery or scallions as greenery.
What are Liangfen also known as Cold Jelly Noodles
Slippery, with a short bite that’s much softer than a chewy wheat-based noodle, they’re very easy to eat, provided you can gently coax them onto your…