Xi gua lao

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Xi gua lao (西瓜酪; watermelon jelly) is a traditional dish of Beijing cuisine.

The traditional culinary method of this dish begins with the preparation of the main ingredients: 1.5 kg of watermelon, 50 grams of cherries, 25 grams of agar, 75 grams of sugar and vanilla powder. 750 grams (cubic centimeters) of water is mixed with agar vanilla powder and sugar and boiled into syrup. The cherries are cut into small slices and the watermelon is crushed to get watermelon juice, and mixed with the syrup and then cooled by ice (which could be done by simply placing the container into the refrigerator in modern days). The dish is often served during the summer.