Xi gua lao (Chinese: 西瓜酪; pinyin: xīguālào; lit. 'watermelon jelly') is a traditional dish of Beijing cuisine. It is a thickened and chilled watermelon soup eaten in summer time.[1]
 Watermelon agar jelly | |
| Type | Pastry |
|---|---|
| Place of origin | China |
| Region or state | Beijing |
| Main ingredients | Watermelon, cherries, agar, sugar, vanilla powder |
Preparation edit
The dish is commonly prepared using these ingredients: watermelon, cherries, agar, sugar and vanilla powder.
Water is mixed with agar, vanilla powder and sugar and boiled into a syrup. The watermelon is crushed to get the juice out of it and mixed with the syrup. The mixture is then chilled until thick and served cold.[2]
See also edit
References edit
- ^ "北京小吃西瓜酪-教你简单做法与技巧-_广西厨师培训学校". www.gxhnpr.com. Retrieved 2024-05-06.
- ^ "【步骤图】西瓜酪的做法_西瓜酪的做法步骤_菜谱_下厨房". m.xiachufang.com. Retrieved 2024-05-06.
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