Chiffodil is a traditional snack in southern Fujian and Taiwan Province Province, and it is also called bean jelly in some areas.

Cao Xian, also known as Cao Xian and Xiancao, belongs to the genus Panicum, and its shape is somewhat similar to that of mint. After Cao Xian is collected, people usually burn fresh Cao Xian into Cao Xian's dry, and then boil it into colloidal Cao Xian soup.

You can also put some dried longan and other seasonings, and finally cook a pot of black soup. At this time, add sugar and starch to thicken. When it cools, it will solidify into black fairy grass.

Extended data:

Food that can be made:

1, Cao Xianguo jelly/bean jelly: gelatinous. Usually cut into small pieces, add sugar water, honey or sucrose, and optionally add lemon juice, banana sauce and condensed milk. Because it can relieve summer heat, it is better to eat in summer. If crushed ice is added, it is a holy product for relieving summer heat. This is the main way to eat in Taiwan Province Province and Hong Kong and Macao.

2. Taiwan Province Xiancao: hot and thick liquid. It is better to eat in winter, often accompanied by beans such as red beans, mung beans, taro balls, love jade and peanuts. This way of eating is mainly popular in Taiwan Province Province. The main birthplace of Xiancao in Taiwan Province Province is Hualien Yuli.

3. Caoke in Chaoshan: In Chaoshan, Guangdong, there are vendors selling "Caoke" on the street in summer, often accompanied by tofu brain. The "grass cake" in Chaoshan is a large piece of condensation, and white sugar (mostly brown sugar in the past) will be sprinkled when eating.

4. Cao Xianshui: Thin liquid cold drink. Jelly-like jelly is usually cut into strips. Sometimes it is mixed with soybean milk or milk. This way of eating is mainly popular in Malaysia and Singapore.

Reference source: Baidu Encyclopedia-Xiancao