Back Gelatina de aiyu Spanish Aiyu-hyytelö Finnish Gelée d’aiyu French Aiyu gudir JV Ai Yu Bing Malay Аю (желе) Ukrainian 愛玉冰 Chinese Ò-giô ZH-MIN-NAN
 | This article needs additional citations for verification. (October 2008) |
 Aiyu jelly served with a slice of lime and candied roselle | |
| Alternative names | Ice jelly |
|---|---|
| Place of origin | Taiwan |
| Main ingredients | Fig seed gel |
Aiyu jelly (Chinese: 愛玉冰; pinyin: àiyùbīng; or 愛玉凍; àiyùdòng; or simply 愛玉; àiyù), known in Amoy Hokkien as ogio (Chinese: 薁蕘; Pe̍h-ōe-jī: ò-giô),[1] and as ice jelly in Singapore (Chinese: 文頭雪; pinyin: wéntóu xuě), is a jelly made from the gel from the seeds of the awkeotsang creeping fig found in Taiwan and East Asian countries of the same climates and latitudes.[2] The jelly is not commonly made or found outside of Taiwan, Malaysia, and Singapore, though it can be bought fresh in specialty stores in Japan and canned in Chinatowns. It is also used in Taiwanese cuisine.[3]
In Cantonese, it is also known as man tau long (文頭郎). It is commonly served with a slice of lime.
- ^ "Entry #12372". 臺灣閩南語常用詞辭典 [Dictionary of Frequently-Used Taiwan Minnan]. (in Chinese and Hokkien). Ministry of Education, R.O.C. 2011.
- ^ Wayne P. Armstrong. "Asian grass jelly". Archived from the original on 19 February 2008. Retrieved 2008-01-30.
- ^ Wong, Maggie Hiufu (27 July 2015). "40 of the best Taiwanese foods and drinks". CNN.