Liángfěn with Black Bean Chili Sauce

When I started Gourmand Chic almost three years ago, I reached out to a lot of foodies, chefs and people in the culinary social media world.  One of the first people I met was Shanti Christensen.  I got to know her little by little over the years and even though we have yet to meet (we are trying to make it happen sometime soon) I feel as if I already know her in some little way.I admire what she does and would like to share one of her recipes that I am in love with.  I only discovered this recipe about a month ago and have already made it twice.

Great job Shanti and to all of you reading this, hope you will have as much fun making this as I did!

One of my favorite things to eat at a Sichuan restaurant is liángfěnLiángfěn is a starch jelly made from mung bean. It is a cloudy, translucent white jelly sold like tofu then cut into pieces adequate for chopsticks to pick up. The following recipe is based on intrinsic flavors of Sichuan and my own adaptation of the dish I love at Qixiangju Sichuan 其香居川菜世, my favorite Sichuan restaurant in Beijing at the moment. Serve this cold dish at the beginning of a meal, to open the appetite.


  • 335 grams mung bean starch jelly (凉粉, liángfěn)


  • 20 grams fermented black bean (豆豉, dòuchǐ)
  • 3 tablespoons ground red chili
  • 2 tablespoons peanut oil
  • 2 tablespoons water
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar
  • 1 large clove garlic
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • ¼ ground Sichuan peppercorn


  • red chilithinly sliced
  • spring oniongreen part chopped


Rinse and cut the mung bean starch jelly into pieces feasible for chopsticks to pinch. Combine all sauce ingredients in a food processor or mortar-and-pestle and grind into a sauce. Drizzle over the starch jelly pieces and garnish with spring onions and red chilies.

Credit to ShowShanti –  Check out her other delicious recipes too.

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