Description
A strong drink-stealing dish influenced by Hakka cuisine, where rehydrated 'Dried Squid' (Gan Youyu) is finely chopped and stir-fried instead of or alongside pork, releasing umami with every chew.
Restaurants serving Dried Squid Cangyingtou
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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
- Dried squid
- Garlic chives
- Douchi
- Garlic
- Chili
Instructions
- [Authentic Recipe]
- Soak dried squid (or Taiwanese Gan Youyu) overnight in water with a little baking soda (or salt water) to soften.
- Dry thoroughly and cut into fine 1cm strips matching the chives.
- Heat oil in a wok and slowly sauté the chopped squid on low. As it heats, it curls and releases an intense savory dried squid aroma.
- Add minced pork (if using), douchi, garlic, and chilies, stir-frying to coat everything in squid umami.
- Season with soy sauce, wine, and white pepper, finally tossing in chopped chives on high heat, retaining the squid's chew and the chives' crispness.
Learn more Spice, substitutes, tips
Key spices
Savory dried squid and Douchi
Substitutes at Japanese supermarkets
Store-bought dried squid snacks (chopped and soaked in sake)
Pairing
Kaoliang liquor or Shaoxing wine
Trivia
[Hardcore] A deeply local dish mixing Cangyingtou with the techniques of 'Hakka Xiao Chao' (stir-fry with squid and pork), showcasing the Hakka people's masterful use of 'dried goods'.
Eating tips & etiquette
[Unique Eating] Scoop the crumbly stir-fry with a spoon, chewing the bouncy squid pieces long with your back teeth, using it as a snack for strong alcohol!
Allergen
Squid, Soy, Wheat, Pork (optional)