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.
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.
this, article, does, cite, sources, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, march, 2013, learn, when, remove, this, template, . This article does not cite any sources Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Xi gua lao news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Xi gua lao Chinese 西瓜酪 pinyin xigualao lit watermelon jelly is a traditional dish of Beijing cuisine It is a thickened and chilled watermelon soup eaten in summer time Xi gua laoWatermelon agar jellyTypePastryPlace of originChinaRegion or stateBeijingMain ingredientsWatermelon cherries agar sugar vanilla powderPreparation EditThe 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 See also EditList of Chinese desserts List of desserts List of melon dishesReferences EditPortals Food China This article related to Chinese cuisine is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Xi gua lao amp oldid 1065076746, wikipedia, wiki, book, books, library,
