Black bean jelly can be boiled and caked, and filtered with a sieve after cooking. The cooled bean jelly will have no impurities and be tender and smooth. Black bean jelly will agglomerate when cooked because the stirring is not uniform enough, the water and flour are not fully blended, and the flour without fusion will agglomerate.

Black bean jelly usually needs to be boiled for at least 20 minutes, and then wait for it to naturally cool and solidify. If it is stored in the refrigerator and cooled quickly, it may lead to a certain degree of separation between water and raw materials, thus affecting the taste.

Black bean jelly is refined from the liquid extracted from Cao Xian, a natural herb, by advanced technology. This product has the fragrance and coolness of Cao Xiangu, and has the characteristics of clearing away heat and relieving summer heat. It is a natural black food with traditional flavor.

When eating black bean jelly, you can add various fruit particles and juice according to your own taste, and you can also add dried fruit particles such as peanuts and sesame seeds. The simplest way to eat black bean jelly is to add white sugar water.