Xi gua lao (Chinese: 西瓜酪; pinyin: xīguālào; lit. 'watermelon jelly') is a traditional dish of Beijing cuisine. It is a thickened and chilled watermelon jelly, often eaten during the summer.^[1]

The dish is commonly prepared using watermelon, cherries, agar, sugar and vanilla powder.

Water is mixed with agar, vanilla powder and sugar and boiled into a syrup. The watermelon is crushed to get the juice out of it and mixed with the syrup. The mixture is then chilled until thick and served cold.^[2]

• List of Chinese desserts
• List of desserts
• List of melon dishes