This is a translucent starch in various shapes, very bouncy spring and elastically. A bit sweet by itself without spices. Shapes different is all due to how they got cut up thick or thin. They are stronger than Agar-Agar.
https://en.wikipedia.org/wiki/Liangfen
grass jelly.
Liangfen
Sichuan-style
liangfen
Traditional Chinese 涼粉Simplified Chinese 凉粉
Hanyu Pinyin liángfěn
Literal meaning cold noodle
Transcriptions
Liangfen (simplified Chinese: 凉粉; traditional Chinese: 涼粉; pinyin:
Liángfěn; literally: 'cold powder'), also spelled
liang fen, is a
Chinese dish consisting of
starch jelly that is usually served cold, with a savory sauce, often in the summer.
[1] It is most popular in northern China, including
Beijing,
[2] Gansu,
[3] and
Shaanxi,
[4] but may also be found in
Sichuan[5] and
Qinghai.
[6] In
Tibet it is called
laping and is a common street vendor food.
[7]
Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from
mung bean starch, but may also be made from
pea or
potato starch.
[8][9] In
western China, the jelly-like seeds of
Plantago major were formerly also used.
[1] The starch is boiled with water and the resulting sheets are then cut into thick strips.
[10]
Liangfen is generally served cold. The
liangfen strips are tossed with seasonings including
soy sauce,
vinegar,
sesame paste, crushed
garlic,
julienned carrot, and
chili oil.
[11] In
Lanzhou it is often served
stir fried.
[3] In
Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above).
[12]
Similar foods include the Korean
muk made with chestnut starch and Japanese
konnyaku jelly[
citation needed].
Jidou liangfen, a similar dish from the
Yunnan province of
southwest China, is made from
chick peas rather than mung beans. It is similar to
Burmese tofu salad.
Actually the very 1st step can begin from these green beans:
The starch is made from these. But If you made your own without industrialized process to 1st get rid of green color shells you cannot rid that color afterwards.