Wushan leaf jelly 巫山翡翠凉粉
Wushan leaf jelly is featured among the local specialties of Chongqing.
A green jelly prepared from a local plant offers a very different texture from noodles. Check the dressing when ordering.
How it is made
A local edible plant is processed to create a green jelly, which is set, cut and served with a dressing. The dish is plant jelly rather than ordinary wheat noodles.
Flavour & texture
The jelly is cool, smooth and softly yielding, with the sauce providing much of its salt, acidity or heat.
Local roots & traditions
Wushan's emerald jelly is associated with the area's plant-based snack traditions.
How to order Wushan leaf jelly
Ask what the jelly and dressing contain and try a small bowl; its color alone cannot identify the exact recipe used by every vendor.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Fuling preserved mustard stem 涪陵榨菜 →
The stems are dehydrated, salted, pressed and matured, then served in slices or strips or used as a cooking ingredient. Expect a crisp, salty bite with concentrated vegetable savouriness. Chilli-seasoned products can be noticeably hotter than plain ones.
Sichuan brined pickled vegetables 四川泡菜 →
Vegetables are prepared and held in seasoned brine until they develop the desired sourness and texture. Some are served after a short time for a fresher crunch, while others are fermented longer or reserved for cooking. Expect acidity, salt and a clean vegetable snap. Longer-held vegetables can be softer and more sour. Red oil on a serving plate is an added dressing, not the only way paocai is made.
Questions before you order
What name should I show when ordering?
Show 巫山翡翠凉粉 for Wushan leaf jelly.
Sources & reading
Recipes and servings vary between kitchens.