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Chuanbei liangfen
Mung bean jelly in chilli oil
Chuānběi liángfěn (川北凉粉): cool mung-bean jelly in chilli oil, black vinegar and garlic
Nanchong, in the hills of north Sichuan, is famous for this snack: a soft, wobbly jelly set from bean starch, cut into thick ribbons and drowned in a red, glossy dressing. Street sellers keep it in big blocks and slice it to order, and people eat it as a mid-afternoon snack or a cold starter on hot days. The jelly itself tastes of almost nothing; the slippery texture and the punchy dressing are the point. Chef's tip: let the jelly set fully in the fridge, ideally overnight, so it is firm enough to cut cleanly but still trembles.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the jelly
- 3 cups waterdivided 200 ml + 500 ml
- 1 tsp neutral oilfor the container
For the dressing
- 4 cloves garliccrushed to a paste
- 2 tbsp cold water
- 1 ½ tbsp light soy sauce
- 1 tbsp Chinkiang black vinegar
- 1 tsp sugar
- ¼ tsp ground Sichuan pepperor ½ tsp black pepper with a pinch of lemon zest (no numbing tingle)
- 1 tsp fermented black beans (douchi) (optional)chopped
To finish
- 2 tbsp roasted peanutsroughly crushed
- 1 spring onionthinly sliced
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Method
0/6 doneStep 1: Whisk 3 ½ oz mung bean starch (or pea starch) into 200 ml of the 1 cup water until completely smooth, with no lumps at the bottom of the bowl.
Step 2: Bring the remaining 500 ml of 2 cups water to the boil in a non-stick pan, then turn the heat to medium-low. Pour in the starch mixture in a thin stream, stirring all the time with a whisk.
Step 3: Keep stirring for 3–4 minutes. It goes from milky white to thick, glossy and nearly see-through, and big slow bubbles pop on the surface. Common mistake: stopping stirring or using high heat, which leaves lumps and a scorched bottom.
4 minStep 4: Brush a small container with 1 tsp neutral oil, pour in the jelly, smooth the top and cool to room temperature. Cover and chill for at least 3 hours, until firm and bouncy.
180 minStep 5: Mix 4 cloves garlic with 2 tbsp cold water. Stir in 3 tbsp Sichuan chilli oil with its sediment, 1 ½ tbsp light soy sauce, 1 tbsp Chinkiang black vinegar, 1 tsp sugar, ¼ tsp ground Sichuan pepper and 1 tsp fermented black beans (douchi). Taste: it should be salty, sour and hot all at once.
Step 6: Turn out the jelly and cut it into finger-thick strips or cubes. Pile into bowls, spoon over the dressing and finish with 2 tbsp roasted peanuts and 1 spring onion. Toss at the table.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
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Good to know
- How long does chuanbei liangfen take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
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