Shihua Gao (Seaweed Jelly)

Shihua gao is made by repeatedly boiling and straining an edible agar seaweed, then letting it set into a jelly firmer and springier than grass jelly.

Born from the Quanzhou coast's use of seaweed, it is the base of southern Fujian's summer cooling desserts, its making passed down for generations.

Scraped into fine strands, mixed with honey or sugar water and toppings like watermelon, taro balls or red beans, then chilled and eaten cool.

Crystal-clear, springy and refreshing, mild on its own yet able to carry a range of sweet toppings, it is the soul of Quanzhou's summer desserts.