Sichuan Ice Jelly: The Ultimate Summer Street Dessert(冰粉)

Dear travelers, if you visit Sichuan or Chongqing in summer, don’t miss Ice Jelly!
This refreshing dessert is perfect for cooling off and exploring local food streets.

1. Origin History

Ice Jelly originated in Sichuan during the Ming and Qing dynasties.
It’s linked to the legend of the talented poet Xue Tao.
Originally a simple roadside summer snack, it shows folk culinary wisdom.

2. Cultural Significance

Known as the “Summer Street Savior,” it’s a must-eat for Sichuan locals.
It represents simplicity, coolness, and leisurely summer vibes.

3. Ingredients & Flavor

Main ingredient: ice jelly seeds (tartaric seeds) or modern ice jelly powder.
The soul is handmade thick brown sugar syrup.
Toppings: crushed peanuts, hawthorn slices, raisins, fruit pieces, and fermented rice wine.
The combination is colorful, rich, and refreshing.

4. Preparation Method

Traditional: wrap seeds in cheesecloth, rub in cold water repeatedly to extract jelly.
After setting, it becomes a jelly-like texture.
Modern: simply mix ice jelly powder with water and chill.
Pour brown sugar syrup and sprinkle toppings before serving.

5. Taste & Texture

Cold and silky, chewy like jelly.
Brown sugar adds sweetness, while toppings bring tart, crunchy, and fruity notes.
Refreshing, relieves heat, instantly awakens your taste buds.

6. How to Eat

Served in a bowl, ready-to-eat.
Perfect after hotpot, skewers, or a stroll in summer night markets.

7. Where to Try

Available across Sichuan and Chongqing street markets and hotpot restaurants.
Price: around 6–15 RMB per bowl.
Order by saying “a bowl of Ice Jelly” or “少糖” for less sweetness.
Popular shops: Chengdu’s “Chanquan Ice Jelly” and Leshan’s “Chuanmei Ice Jelly.”

8. Tourist Tips

English names: “Ice Jelly” or “Sichuan Cold Dessert.”
It’s a cold, sweet treat, not for those sensitive to cold or avoiding sugar.
Perfect summer refreshment to beat the heat!

Traditional Handmade Method

• Place 50g ice jelly seeds in cheesecloth, soak in 1500ml cold boiled water 3 minutes.
• Rub for 10 minutes until jelly forms.
• Add 5g lime water (pre-dissolved in 200ml water), stir clockwise 1 minute.
• Let set 2 hours.
• Serve in a bowl, pour brown sugar syrup, and sprinkle peanuts, hawthorn, raisins, sesame, and fruit pieces.

Grab a spoon and enjoy this icy, sweet, chewy delight!
It’s the perfect summer street snack and a true taste of Sichuan.
Don’t forget to tag your photos: #SichuanIceJelly — a hidden gem of Chinese street food!