Chilled Hawthorn Jelly Slices (Shanzha Gao)

Simmer 250 g of hawthorn berries in 500 g of water until soft, then press through a fine-mesh sieve to extract the pulp.

Dissolve 150 g of rock sugar into the hawthorn pulp over medium heat until fully incorporated.

Whisk 10 g of agar-agar powder into the remaining 600 g of water until completely dissolved.