Description
A stimulating bowl where the classic Xian Doujiang is heavily spiked with homemade chili oil made of Sichuan peppercorns and chilies, dyeing the surface bright red.
Restaurants serving Spicy Xian Doujiang
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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
- Unsweetened soy milk
- Homemade chili oil
- Black vinegar
- Youtiao
- Dried shrimp
Instructions
- [Authentic Recipe]
- Make the crucial 'Special Chili Oil'. Infuse oil with scallions, ginger, and star anise at low heat, then pour the hot oil over massive chili powder and crushed Sichuan peppercorns.
- At the bottom of a bowl, put black vinegar, soy sauce, zha cai, dried shrimp, and a generous 1-
- tbsp of this special chili oil.
- Vigorously pour rich, unsweetened soy milk heated to just below boiling.
- The soy milk curdles, and the bright red chili oil floats to the surface in a beautiful marble pattern.
- Top with youtiao and scallions, and drizzle extra chili oil to finish.
Learn more Spice, substitutes, tips
Key spices
Sichuan peppercorns and Chili
Substitutes at Japanese supermarkets
Store-bought crunchy chili oil, Unsweetened soy milk
Pairing
Meat Bun (Roubao) or Cold Taiwan Tea
Trivia
[Trend] An evolved menu for spice-loving Taiwanese youth. Because the base soy milk is mild, it's not as super-spicy as it looks, dragging you into a delicious spicy swamp.
Eating tips & etiquette
[Unique Eating] Scoop the fluffy curdled soy milk coated in bright red chili oil with a spoon, careful not to choke, and violently wake up your sleepy morning brain!
Allergen
Soy, Wheat, Shrimp, Sesame