Name: Bean Jelly with Chile Vinegar Sauce
Cook time: 40 min
Total time: 3 1/4 hr
Yield: Makes 4 to 6 (first course or snack) servings
Ingredients: 2 3/4 cups water; 1/2 cup mung-bean starch; 1/2 teaspoon salt; 2 tablespoons soy sauce; 1 tablespoon Chinese black vinegar (preferably Chinkiang); 2 teaspoons sugar; 2 teaspoons Sichuan-pepper oil , or to taste; 1 teaspoon red-chile oil; 1 teaspoon finely grated (with a rasp) peeled fresh ginger; 1/2 teaspoon finely grated (with a rasp) garlic; 3 large scallions (white and pale green parts only), cut into very thin shreds; 1 (3-inch) piece daikon (also called Chinese radish or luo bo), peeled and cut into matchsticks; Garnish: chopped scallion greens; chopped roasted peanuts

A signature food of Yunnan (each town has its own version, available at every restaurant and street stall), bean jelly has the consistency of very firm Jell-O. The vinegar and chile in this dish reflect the proximity of Sichuan province. For sources for the mung-bean starch, Chinese black vinegar, and daikon.

Cooks' note:

Jelly can be chilled up to 1 day.

Recipe notes

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