Craft of Making Hunyuan Cold Jelly

The craft of making Hunyuan cold jelly is a traditional foodway handed down over generations in Hunyuan county of Datong. Said to be several centuries old, it rests on the water, soil and starch-making traditions of the Hunyuan area at the foot of the Northern Sacred Peak, Mount Heng, and is one of the area's most representative culinary skills.

Using fine potato starch, the method passes through mixing, simmering and cooling to set a clear, glassy, tender and springy jelly, then dresses it with the 'three treasures' of fried broad beans, dried tofu and chili oil along with garlic and vinegar, prizing a balance of heat and seasoning.

In 2011, the 'craft of making Hunyuan cold jelly' was announced by the Shanxi provincial government on its third provincial-level list of intangible cultural heritage. It is an important vehicle of Hunyuan's food culture and a local source of pride.

The craft is centered in Hunyuan county of Datong and, together with Mount Heng and the Hanging Temple, forms part of the area's cultural and culinary memory.