Sad jelly is one of the Han Hakka specialty snacks in Sichuan. There are two explanations for the sad jelly: one is the jelly made by the Cantonese Hakka people from Huguang and Sichuan who lived in Luodai Town when they missed their hometown. , it is named because it makes people miss and sad; the second refers to the bald and spicy jelly, which will make those who eat the jelly burst into tears. Everyone will burst into tears, and others will think they have encountered something sad.

Sad jelly is a famous snack in Zhouli Town. It originated in the Qing Dynasty in the early 20th century

The sad jelly in Luodai Ancient Town

It was developed by Zhou Li chef Wen Jiangyuan while maintaining the original traditional flavor of yellow jelly. The unique seasoning formula further highlighted the "numbing, spicy, fragrant and crispy" characteristics of Sichuan cuisine, making it more spicy and delicious. It has since become the famous "Sad Cold Rice Noodles".

The main ingredient of "Sad jelly" is peas, which are refined by hand. It is rich in nutrients, has a pure taste, and has a soft and crisp texture without any added chemicals. There are three reasons why it is called "sad jelly": first, the workmanship is exquisite, which can be said to be difficult to taste; second, the seasoning formula emphasizes "numbing, spicy, pungent, and fragrant", which often makes eaters runny and have an appetite; third, Due to manual processing, the output is not large, so those who come from out of town to buy Zhouli often come back empty-handed, which is very sad.

For a hundred years, with its unique flavor, "Sad jelly" has not only become a favorite delicacy for people in Zhouli and nearby areas, but also a must-have snack for local people when visiting relatives and friends. During the festive season, there are bound to be cases where items are taken from airplanes to various places at home and abroad.

"Sad jelly" has been rated as "Famous Dishes of Anyue County" and "Famous Snacks of Ziyang City". It has applied for a national patent and registered a trademark, and has become a nominated brand for "Chinese Time-honored Brands".

Method and Ingredients:

Ingredients:

Bean jelly, appropriate amount of vinegar, appropriate amount of MSG, a little green onion, appropriate amount of dark soy sauce, appropriate amount of minced garlic, appropriate amount of white soy sauce, An appropriate amount of chili oil, an appropriate amount of pepper powder, a little allspice, an appropriate amount of Pixian watercress, and a little celery.

Preparation:

Put the wok on the fire. When the oil is 50% hot, stir-fry the finely chopped bean drum until crispy and fragrant, then add the finely chopped bean paste and stir-fry until fragrant. After coloring, add soy sauce, monosodium glutamate, pepper, and five-spice powder and stir-fry briefly, then blend with water soybean powder to make a marinade.

Cut the jelly into 2 cm squares, put them into a colander, scald them in boiling water, and put them into bowls. Pour the tofu stew, red oil chili pepper, vinegar and garlic sauce on top, sprinkle with chopped green onion, bean sprouts and pepper powder and serve.

3 Nutritional value editor

There are two explanations for "Sad jelly": one is the jelly made by the Guangdong Hakka people who came from Huguang and Sichuan when they lived in Luodai Town and missed their hometown. , it is named because it makes people miss it; the second one refers to the bald and spicy jelly, which will make those who eat it burst into tears, and others will think they have encountered something sad.