Kawakita jelly # 三食三餐 # # 香辣 # # 无辣不欢 # # 川菜 # The mung bean starch I bought in Hanchao last month, I made jelly when I got home. After solidification, half of it was made into the night market version of fried jelly, and the other half was made of the northern Sichuan jelly in the picture. Hahahaha (I can't find the picture of fried jelly, but it's really delicious and not fat When will Yami enter mung bean starch?