A bowl of liangfen, dressed in chili oil, garlic and vinegar, is a summertime favorite in Pingliang, Gansu province. [Photo/WeChat account: PLSWGJ]

Liangfen is a traditional Chinese jelly dish with a history dating back to the Song Dynasty (960–1279). It has long been enjoyed as a refreshing and appetizing summer dish.

Made primarily from grass jelly herbs, starch and peas, liangfen is prepared by washing, grinding, filtering, boiling, and cooling until it solidifies into a translucent, elastic jelly.

Once prepared, it can be cut into cubes or scraped into long, thin strips. It is typically served with salt, vinegar, soy sauce, chili oil and mashed garlic, which gives it a smooth texture and a refreshing taste.

There are two popular ways to enjoy liangfen: served cold or pan-fried. In summer, it is appreciated for whetting the appetite, cooling the body and quenching thirst. In winter, it is often seasoned with extra chili, making it a warm and hearty dish enjoyed by people of all ages.