Description
Thinly sliced potatoes, rinsed of starch, and briefly cooked in Ma La soup. The key is the exact heat control to leave a 'crisp' bite rather than letting them crumble like stews.
Restaurants serving Tu Dou Pian (Spicy Potato Slices)
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
- Potato
- Ma La soup
- Chili oil
- Sichuan peppercorn
Instructions
- [Authentic Recipe]
- Slice firm-fleshed potatoes (like May Queen) into paper-thin 2-3mm rounds.
- Rinse repeatedly in cold water to completely wash away the surface starch (this is the absolute secret to a crisp bite).
- Drop into boiling Ma La soup and remove the exact second they turn translucent.
- Shock in ice water to halt cooking, then violently toss with homemade chili oil, Sichuan pepper powder, black vinegar, and garlic to coat them in fiery red fat.
Learn more Spice, substitutes, tips
Key spices
Homemade chili oil、Sichuan peppercorn
Substitutes at Japanese supermarkets
Japanese May Queen potatoes (firm-fleshed variety)
Pairing
Beer / Cola
Trivia
[Trivia] At Chinese street stalls/delis, if you pick several veg Luwei (lotus, yuba, potato), they will toss them all together in a bowl with a special sauce before handing it to you.
Eating tips & etiquette
[Unique Eating] The correct texture is a 'crisp' snap despite being fully cooked. Since it's heavily coated in chili oil, eat it while washing the spice down with beer.
Allergen
Soybeans, Wheat (Sauce)