Xi gua lao (Chinese: 西瓜酪; pinyin: xīguālào; lit. 'watermelon jelly') is a traditional dish of Beijing cuisine. It is a thickened and chilled watermelon juice eaten in summer time.[1]
Preparation
The dish is commonly prepared using these ingredients: watermelon, cherries, agar, sugar and vanilla powder.
Water is mixed with agar, vanilla powder and sugar and boiled into a syrup. The watermelon is crushed to get the juice out of it and mixed with the syrup. The mixture is then chilled until thick and served cold.[2]
