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Aiyu jelly (Chinese: 愛玉冰; pinyin: àiyùbīng; or 愛玉凍; àiyùdòng; or simply 愛玉; àiyù), known in Amoy Hokkien as ogio (Chinese: 薁蕘; Pe̍h-ōe-jī: ò-giô), [1] and as ice jelly in Singapore (Chinese: 文 頭 雪; pinyin: wéntóu xuě), is a jelly made from the gel from the seeds of the awkeotsang creeping fig found in Taiwan and East Asian countries of the same ...
Aiyu jelly. The main use of this plant is its fruit seed, which is harvested to make aiyu jelly in Taiwan (known as ice jelly in Singapore). The jelly, when combined with sweeteners and lemon or lime juice is a favorite snack in Taiwanese night markets, Taiwanese farmers' markets and Singapore hawker centres.
O-aew, with o-aew jelly and kidney beans (top), served with shaved ice and syrup (bottom).. O-aew (Thai: โอ้เอ๋ว, [a] RTGS: o-eo, pronounced [ôːʔěːw], from Chinese: 薁蕘; Pe̍h-ōe-jī: ò-giô) is a shaved ice dessert known as a local specialty of Phuket, Thailand.
The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes. [3] [5] The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone [6] and is a translucent dark brown or black. Food coloring ...
Grass jelly is a gelatinous dessert that is usually made from a plant in the mint family called Platostoma palustre. It and similar desserts can be made from other grass jelly plants. [1] Some are also used for making beverages. [2] There are two main types, green grass jelly and black grass jelly. [3]
Kaoliang liquor, Gaoliang liquor or Sorghum liquor is a strong distilled liquor of Chinese origin made from fermented sorghum.It is a type of light-aroma Baijiu.The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty and is widely consumed across northern China in provinces such as Hebei, Shaanxi, and Shandong.
Before he won New Artist of the Year at the CMA Awards, Jelly Roll sat down this week with Shotgun and Charli in Nashville for a little Wisconsin fun.
Traditional guilinggao recipes require boiling turtle shell for many hours, first by itself, then with a variety of herbal ingredients, so that the liquid is gradually evaporated and a jelly-like residue forms. Rice flour and corn starch are added to thicken the product. [3] [5]