Pan-Fried Starch Jelly 炒凉粉
Pan-Fried Starch Jelly is featured among the local specialties of Henan.
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Pan-Fried Starch Jelly (炒凉粉) is a Kaifeng (开封) snack served hot from a flat iron pan. Sweet-potato or mung-bean starch can form its base. Bean paste, scallion, ginger and garlic season the jelly, which is fried with sesame oil until fragrant while remaining smooth and tender.
Set first, then fry
The Beijing News explains the sequence behind the dish: starch is mixed with water, cooked into a paste and cooled until it sets into a block. The set jelly is sliced and turned on the flat pan. Jincheng’s (晋城) government travel guide describes the Kaifeng version as retaining its shape during frying, with a fresh, hot and savoury taste.
With a baked flatbread
A shaobing baked flatbread (烧饼) is a documented companion. The Beijing News records people returning to Kaifeng from jobs elsewhere making a special trip to the night market for this snack. It also places bowls of fried jelly among the foods eaten while visiting temple fairs during Spring Festival.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.