Peach Gum Snow Fungus Jelly and Quinoa Set 300g Yunnan Bottled Dessert Soup Ingredients

A bottled trio set of Peach Gum (Tao Jiao 桃胶) from Prunus persica, Snow Fungus Jelly (Xue Yan 雪燕) from Dalbergia spp., and Quinoa (Zao Jiao Mi 皂角米) from Gleditsia sinensis. These tree-derived botanicals are traditionally valued in Chinese dessert soups for their gelatinous texture. Soak, rinse, and simmer before enjoying as a sweet soup or dessert.

Key Selling Points

• Three-ingredient set of peach gum snow jelly and quinoa in one convenient pack
• Sourced from Yunnan with hand-picked harvesting noted on the label
• Peach gum is the resin of Prunus persica traditionally used in Chinese sweet soups
• Snow jelly swells and turns gelatinous when soaked and simmered
• Ideal for slow-cooked dessert soups congee and nourishing broths

Quality & Sensory

Peach gum typically appears as translucent amber crystals with a firm glassy texture. Snow jelly is usually pale ivory and turns slippery and stringy after soaking. Quinoa grains are typically off-white and plump. When simmered the mixture yields a mild neutral taste with a soft gelatinous mouthfeel.

Technical Specifications

Usage Scenarios

• Simmer into a traditional Chinese dessert soup with rock sugar and coconut milk
• Add to slow-cooked sweet congee or porridge
• Combine with red dates and longan for a warming home-style broth
• Use in chilled summer desserts after thorough soaking and cooking

Traditional Uses

In Chinese home cooking peach gum snow jelly and quinoa are classic companions in sweet nourishing soups. Traditionally they are soaked overnight then slow simmered with rock sugar red dates or papaya. In folk practice this trio is associated with moistening and nourishing qualities and is often prepared during dry seasons or shared as a family dessert.

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