1.ORIGINAL IMPORTED:Kangyaku Ice Jelly Powder is a premium product from Sichuan, China. Made with high-quality ingredients, it provides a refreshing and delicious taste that is perfect for hot summers. This powdered jelly dessert is an original product with authentic flavors, just like the traditional ones in China. 
2.OPERATION TUTORIAL:pour 5lb boiling water 194℉( 90°C) into the container, then pour a 1 bag kangyaku ice jelly powder into the water, star until fuily dissolved. After the water has completely cooled down, it can solidify and form in about 2 hours. Placing it in the refrigerator for refrigeration will result in faster solidification and better results 
3.Please add the ingredients yourself, it is better to eat (hawthorn slices, raisins, peanuts, fruit pulp, etc.) and into such as rose sauce, osmanthus sauce, etc. to make various flavors of ice powder jelly 
4.COMMON PROBLEM: If your ice jelly fails to solidify, it's often because it hasn't cooled long enough. To fix this issue, try giving it more time or ensure the water temperature when preparing the powder is not below 194℉ as it may result in non-solidification. 
5.A specialty snack and drink hailing from Sichuan, China that is quintessential during the summer months. Found in every nook and cranny of the province, this treat is a must-have to can also be found at every Sichuan hot pot restaurant.