Kaifeng Style
 

Ingredients： 
3 tangerines
5 tsp cornstarch (corn flour) dissolved in 5 tsp water
7 tsp (100 g) sugar
2 oz (50 g) haw jelly, diced 
 

Method ：
Peel the tangerines and divide into sections. Remove the strings and seeds and cut into 1/2 inch (1 cm) dice. Set aside.

Pour 5 cups (1,250 ml) of water into a saucepan. Add the sugar and bring to a boil. Skim off the foam. Add the cornstarch and cook, stirring, until slightly thickened. Stir in the tangerines. Pour into individual bowls and sprinkle with the diced haw jelly.