Description
The stir-fried version of the potato salad above. Flash-fried on the absolute maximum heat of a wok. Perfumed with massive dried chilies and finished by scorching black vinegar. The 'cheapest and most rice-consuming' ultimate side dish in every university canteen and diner across China.
Restaurants serving Suan La Tu Dou Si (Hot and Sour Shredded Potatoes)
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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
- Dried red chilies
- Sichuan peppercorn
- Black vinegar(or white)
- Scallion
- Ginger
- Salt
Instructions
- [Authentic Recipe]
- Julienne potatoes hair-thin and wash repeatedly to completely remove starch (the lifeblood of the crunch).
- Heat a wok to the smoking limit and add generous oil.
- Slow-fry 'massive amounts of deseeded dried red chilies', Sichuan pepper, ginger, and scallion until the chilies darken, extracting the 'roasted heat (Hu La)' into the oil.
- Dump in the drained potatoes and violently toss on absolute max heat.
- The exact moment the potatoes turn slightly translucent (after mere seconds), vigorously splash 'copious black vinegar (or white)' and a dash of soy sauce down the blistering wok sides.
- Season with salt and chicken bouillon. Plate immediately once the sour aroma coats the potatoes.
Learn more Spice, substitutes, tips
Key spices
Roasted dried chili aroma、Intense vinegar tartness
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese May Queen potatoes)
Pairing
White Rice (bowl full) / Beer
Trivia
[Trivia] The #1 dish Chinese students order when 'they have no money but need to get full'. Also famous as a test of a chef's skill: requiring exquisite heat control to cook the core while retaining the crunch and locking in the vinegar aroma without it evaporating.
Eating tips & etiquette
[Unique Eating] Contains absolutely ZERO meat, but the oil-soaked potatoes release intense umami. Scoop massive amounts onto hot rice, and devour it using the infinite loop of chili heat and vinegar tartness.
Allergen
Soybeans, Wheat (Soy sauce)