Description
Japanese cabbage stir-fries are chopped with a knife. In authentic China (Hunan/Sichuan), the absolute golden rule is to 'tear the leaves by hand (Shou Si)'. Flash-fried on maximum heat with rendered pork fat, black vinegar, and chilies. The ultimate rice-stopping vegetable dish.
Restaurants serving Shou Si Bao Cai (Hand-Torn Cabbage Stir-fry)
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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
- Cabbage
- Pork belly
- Dried red chilies
- Sichuan peppercorn
- Black vinegar
- Soy sauce
- Garlic
- Ginger
Instructions
- [Authentic Recipe & Differences]
- (Cabbage Prep) NEVER use a knife. Tear the leaves into bite-sized pieces 'by hand' (Shou Si). This creates jagged, irregular edges that absorb flavor explosively. Discard hard cores.
- Slice pork belly thinly.
- (Frying) Heat oil, fry the pork belly to render out all its fat (lard).
- Add dried chilies, Sichuan pepper, garlic, and ginger, slow-frying to extract 'roasted heat (Hu La)' into the oil.
- Dump in the hand-torn cabbage and toss violently on absolute max heat.
- [Flavor Core]: The second the cabbage wilts slightly, splash black vinegar, soy sauce, and a pinch of sugar down the blistering side of the wok to scorch it.
- Prevent any water from bleeding out. Plate IMMEDIATELY while the cabbage is glazed in oil/vinegar and remains shatteringly crisp.
Learn more Spice, substitutes, tips
Key spices
Black vinegar tartness、Charred chili and pork fat depth
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese cabbage)
Pairing
Braised Pork / White Rice(Endless pairing)
Trivia
[Trivia] 'Shou Si' means tearing by hand. Some say avoiding a metal knife prevents the cabbage from oxidizing. Using this technique, the 'magic of the wok' transforms even the cheapest cabbage into a supreme feast.
Eating tips & etiquette
[Unique Eating] Unlike watery Japanese stir-fries, this has zero liquid. The charred pork fat and black vinegar cling tightly to every single leaf. You can easily eat multiple bowls of rice with just this single vegetable dish.
Allergen
Pork, Soybeans, Wheat (Soy sauce)