Description
Sliced lotus root blanched briefly in Ma La soup and chilled. Retains the unique 'crunchy' texture of lotus root while the spicy juices cling perfectly inside its holes.
Restaurants serving Ou Pian (Spicy Braised Lotus Root)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lotus root
- Ma La soup
- Vinegar(to prevent discoloration)
- Chili
Instructions
- [Authentic Recipe]
- Peel fresh, muddy lotus roots and slice evenly into 5mm rounds.
- Immediately soak in vinegar water to prevent oxidation and maximize the crispiness.
- Flash-blanch in boiling water, then plunge into a 'Ma La Lao Lu' master stock brimming with Sichuan pepper, chilies, and red oil.
- Do not overcook! To retain the iconic Gachi-Chuka 'crunch', remove after just a few minutes and chill rapidly in the broth to coat them in spicy oil.
Learn more Spice, substitutes, tips
Key spices
Chili、Sichuan peppercorn
Substitutes at Japanese supermarkets
Japanese Lotus root
Pairing
Beer / Braised Duck Meats
Trivia
[Trivia] Wuhan (Hubei Province), the birthplace of duck neck, is also famous for lotus roots. Therefore, these two are an inseparable soul food combo.
Eating tips & etiquette
[Unique Eating] At Luwei shops, meat and veg cases are separated. After ordering meat, it is customary to always add, 'Throw in a little Ou Pian too'.
Allergen
Soybeans, Wheat (Sauce)