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Platostoma palustre, commonly known as Chinese mesona, is a species of plant belonging to the genus Platostoma of the mint family. The species grows extensively in East Asia such as south east China, Japan and Taiwan preferring ravines, grassy, dry, and sandy areas. [3] The plants are from 15 to 100 cm high with hairy stems and leaves.
There are two common kinds of grass jelly in Vietnam which are Platostoma palustre (Mesona chinensis, called sương sáo in Vietnamese) and Tiliacora triandra (called sương sâm; sương sa or rau câu is the name for jelly made from various kinds of algae). It is common now to eat green grass jelly (thạch lá găng) with douhua (tào ...
Mesona [3] [4] and Acrocephalus has been known as its synonyms. A widely consumed species in this genus is Platostoma palustre (synonyms Mesona chinensis, M. elegans, and M. procumbens), [5] or xiancao (仙草) in Mandarin, sian-chháu (仙草) in Taiwanese, leung fun cho (涼粉草) in Cantonese, sương sáo in Vietnamese, and cincau in ...
A bowl of grass jelly from a Chinese restaurant in Yuen Long. Grass jelly is a gelatinous dessert that is usually made from a plant in the mint family called Platostoma palustre.
Local food specialities include Tea and Mesona chinensis (仙草), which is served as a hot, viscous drink, or curded and served over ice as a type of grass jelly.
Made by boiling the aged and slightly oxidized stalks and leaves of Mesona chinensis (member of the mint family) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency Mè xửng Huế: Thừa Thiên–Huế Province: Dessert
A jelly-like dessert prepared by boiling the aged and slightly oxidized stalks and leaves of Mesona chinensis [20] [21] (member of the mint family) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. [20] [22] Kaju katli: South India
Douhua 豆花 Taiwan, Sichuan, Yunnan, Guizhou, Hunan, Jiangxi, Fujian; in northern China, douhua refers exclusively to sweet variants : In Fujian, brown sugar is added to sweet Douhua, while salted Douhua is flavored with dried radish, fried garlic, cilantro, dried shrimps, etc.