Xi gua lao
Traditional dish of Beijing
 Watermelon agar jelly | |
| Type | Pastry |
|---|---|
| Place of origin | China |
| Region or state | Beijing |
| Main ingredients | Watermelon, cherries, agar, sugar, vanilla powder |
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 juice eaten in summer time.[1]
Preparation
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
- List of Chinese desserts
- List of desserts
- List of melon dishes
References
- v
- t
- e
Beijing cuisine
- Aiwowo
- Baodu
- Bing guo
- Chao hong guo
- Chaogan
- Chatang
- Douzhi
- Erguotou
- Fuling jiabing
- Hot pot
- Instant-boiled mutton
- Jing Jiang Rou Si
- Jiaoquan
- Kai kou xiao
- Liangfen
- Luzhu huoshao
- Luo si zhuan
- Misandao
- Mi zhi hu lu
- Nai lao
- Peking duck
- Qingtang wanzi
- Ruan zha li ji
- Spring pancake
- Wotou
- Xi gua lao
- Xingren doufu
- Yin si juan
- Yun dou juan
- Zhajiangmian
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