Mongolian bean jelly

Originally a snack in the Qing palace, it was introduced to the local upper-class Mongolian family after Princess Heshuo Duanjing married King Harqin during the Kangxi period, and then introduced to the people as a cold food in summer. Buckwheat is used as the raw material, and through the processes of rolling, reeding and the like, it is made into paste with clear water, boiled in a pot, and when it is thick, it is scooped out and spread on a chopping board for cooling. When eating, a thin piece of iron is made to pierce obliquely and scrape down layer by layer, and then it becomes a long strip, which is trembling and translucent in shape. It is poured with soy sauce, vinegar, sesame sauce, shredded onion, mustard and other condiments, and one or two drops of sesame oil are ordered. It tastes fragrant, bright in color, cool and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)