Description
A famous side dish always lined up at Lanzhou noodle shops like Mazulu. Potatoes are julienned hair-thin, completely stripped of starch by repeated washing, and blanched for mere seconds. This creates a magical, raw, 'radish salad'-like crispy crunch.
Restaurants serving Liang Ban Tu Dou Si (Cold Shredded Potato Salad)
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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
- Potatoes
- Green bell pepper
- Sesame oil
- Sichuan pepper oil
- White vinegar
- Salt
Instructions
- [Authentic Recipe]
- (Knife Skill) Peel firm potatoes (like May Queen) and julienne them 'thinner than matchsticks' with a cleaver. (Hand-cutting creates irregular surfaces that absorb flavor better than slicers).
- [The Ultimate Secret]: Soak the shreds in water, changing the water repeatedly until completely clear to 'wash away 100% of the surface starch'. Failing this makes it gummy.
- Boil water with salt and vinegar (to keep them white) and drop the potatoes in.
- Blanch for 'just 10-
- seconds'. The exact moment they turn translucent, remove and shock instantly in ice water to maximize the crunch.
- Squeeze completely dry. Mix with julienned green peppers.
- Toss rapidly with salt, MSG, sesame oil, 'hot Sichuan pepper oil', and white vinegar to coat without killing the crunch.
Learn more Spice, substitutes, tips
Key spices
Refreshing hot Sichuan pepper aroma、White vinegar tartness
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese May Queen potatoes)
Pairing
Lanzhou Beef Noodles / Lamb Skewers
Trivia
[Trivia] While Japanese cook potatoes to be 'fluffy' (boiled/fried), Chinese chefs approach the potato as a 'vegetable to be eaten crispy'. This textural magic invariably shocks Japanese first-timers.
Eating tips & etiquette
[Unique Eating] Eaten as a palate cleanser between slurps of hot, intensely flavored beef noodles. The cold, sour potatoes produce a highly satisfying 'crisp, crunch' sound in your mouth, completely resetting any greasiness.
Allergen
None