Yunnan Jidou Liang Fen (鸡豆凉粉)

Unlike the rice and wheat noodles that dominate the rest of China, Yunnan's Liang Fen is made from chickpea flour — a legacy of the province's connections to mainland Southeast Asia. The jelly sets firm overnight, is cut into silky planks or strips, and dressed with a fierce chilli oil, garlic water, soy sauce, and black vinegar dressing. It is the defining afternoon snack of Kunming street culture.

Serves: 4

Ingredients

For the jelly:

• 120g (4¼ oz / 1 cup) chickpea flour (besan)
• 700 ml (3 cups) water
• 1 tsp (5 g) salt
• 1 tsp (5 ml) neutral oil

For the dressing:

• 3 tbsp (45 ml) chilli oil with sediment (hong you)
• 2 tbsp (30 ml) light soy sauce
• 1 tbsp (15 ml) Chinkiang black vinegar
• 1 tbsp (15 ml) garlic water (1 clove minced garlic dissolved in 1 tbsp water)
• 1 tsp (5 g) sugar
• 1 tsp (5 ml) sesame oil
• 2 spring onions, sliced
• Small handful fresh coriander
• 1 tbsp (10 g) toasted crushed peanuts

Instructions

1. Make the jelly: whisk chickpea flour into 200 ml cold water until lump-free. Bring remaining 500 ml water to a boil in a saucepan with salt and oil.
2. Pour the chickpea slurry into the boiling water in a steady stream while stirring vigorously. Cook over medium heat, stirring constantly, for 8–10 minutes until the mixture thickens to a very stiff paste that pulls away from the sides.
3. Pour into a lightly oiled shallow tray (about 20 x 15 cm). Smooth the top. Cool to room temperature, then refrigerate at least 2 hours until fully set.
4. Turn out the jelly and cut into thick strips or planks roughly 1 cm wide and 6 cm long.
5. Arrange in bowls. Whisk together all dressing ingredients and pour over the top.
6. Scatter spring onions, coriander, and crushed peanuts. Serve immediately.

Cook's Notes: The jelly will hold in the fridge up to 3 days; dress only just before serving. Use a good-quality chilli oil with chilli sediment — the flavour difference is significant. The dish is vegan and naturally gluten-free.