Bean jelly, also known as "Deli Powder", is mainly composed of starch and alum, and the secondary components are fluorine, edible essence, edible pigment and sorbic acid. The origin of bean jelly is Guangdong Xinyi fresh bean jelly, which is also directly called bean jelly grass by local people, probably because our ancestors worshipped nature, or more out of respect for the ancestors who discovered bean jelly! The discovery of Mesona blume was forced by the ancient famine. It is said that there was chaos in the late Ming Dynasty. A family named Liang fled to Shuangshi Market in Shuikou, Xinyi, and the rations they brought were already exhausted. Liang's family got half a liter of rice from nearby families, but the family of more than ten people was a drop in the bucket. The aunt of the main family was helpless, dragging her hungry and tired body, and sat down and wept beside a grass on the roadside hillside. She didn't want to be hungry. Chewing and chewing, I found that the juice of the weeds was light and sweet, with gumminess, and I was thirsty for a while, and my spirit got up. Aunt Liang knew that this was an edible weed, so she had an idea. She picked a large bundle of weeds and soaked half a liter of rice, borrowed a millstone from a nearby family, and ground the collected weeds and rice into pulp together, ready to cook it into paste for family to eat. After cooking, Aunt Liang was afraid that her family would ask what paste it was. He hid the cooked paste in the crevices of the stream, went back to the place where he picked grass, pulled out a few and asked the millstone family. I didn't want others to know the name of the grass, but only said, "Aunt Liang!" Shook his head and left. Aunt Liang is a foreigner, and it is inconvenient to ask further questions when she first arrived in your country. She thought that Aunt Liang was the name of this kind of grass, so she wrote it down. When Aunt Liang returned to the stone crevice of the stream and took out the paste, a miracle happened. The paste was soaked in the stream and even condensed into a green frozen cake. Aunt Liang picked out a piece with a spoon and tasted it. When she found that the cake was fragrant, she took it for her family to eat. When the family asked about the name of the cake, she took it. The name Yu Shi?powder spread. Because the jelly cake is made of grass, it was simply called bean jelly cake to show the difference from Aunt Liang. Later, Liang Jia was able to make a living by inventing bean jelly. According to the investigation, Xinyi was the main wild origin of bean jelly, which was born in small weeds on slopes and valleys. In the late Ming and early Qing dynasties, local people introduced vegetable fields in Tiantou, and made bean jelly to eat in slack season. They used fresh bean jelly with sweet potato leaves and a small amount of rice to grind it into slurry, then boiled the mixture into a paste and cooled it into a cake, which was used as food. Xinyi bean jelly was loved by local farmers for its heatstroke prevention and thirst quenching in summer, and it was necessary for every household in summer and summer. With the development, bean jelly became a local flavor food.