Pea and Broad Bean Jelly

This jelly is one of the special snacks of Xifeng and a main side dish served with hot pot and at banquets. To make it, select locally grown peas or broad beans, soak them in clear water, make them into sauce, then filter the sauce with fine gauze and remove the dregs. The sauce is then left to simmer while the chef continuously stirs the sauce into a paste and pours the sauce into a smooth container to cool. After cooling, the jelly becomes white with a slightly dark green tinge and the goose yellow with light green. The final product is pink and flexible, dense and elastic, warm and transparent. When served, the jelly is cut into strips, put into a bowl, and topped off with special chili, fried soy beans, fried peanuts, ginger, onions, garlic, parsley and other condiments. It tastes smooth, spicy, appetizing and refreshing, and can clear the heat .