Pi La Hong (Xinjiang Tiger Salad)
Polo's Absolute Buddy! Silk Road Salad with Onions and Tomatoes
Description
The ultimate simple cold dish unconditionally required on Xinjiang dining tables. 'Pi' (Onion), 'La' (Green chilies), and 'Hong' (Tomato) are julienned and tossed purely with black vinegar and salt. A magical raw salad that completely resets the greasiness of mutton.
Restaurants serving Pi La Hong (Xinjiang Tiger 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
- Onion
- Green chilies
- Ripe tomatoes
- Black vinegar
- Salt
Instructions
- [Authentic Recipe]
- (Ingredients: Ultimate Minimalism) Prepare only three things: 'Onion' (Pi Ya Zi), 'Green Chilies' (La Jiao), and 'Ripe Tomatoes' (Xi Hong Shi).
- Slice the onion paper-thin. While soaking reduces pungency, locals use it raw to maximize the punch.
- Slice green chilies diagonally paper-thin (keep seeds for extra heat).
- Slice tomatoes into thin wedges to match the texture.
- (Tossing) Place the veggies in a bowl.
- [Seasoning Secret]: ZERO oil. Sprinkle generously with 'Black Vinegar (Chen Cu)', salt, and a pinch of MSG.
- Toss gently by hand. The red tomato juice mixes with the black vinegar to form the ultimate dressing.
Learn more Spice, substitutes, tips
Key spices
Intense pungency of raw onion、Tomato tartness、Black vinegar
Substitutes at Japanese supermarkets
(Can be perfectly made with JP onion, tomato, and bell pepper)
Pairing
Xinjiang Polo (Lamb Pilaf) / Lamb Skewers
Trivia
[Trivia] 'Pi' comes from the Uyghur word for onion (Piyaz). Also called 'Lao Hu Cai' (Tiger Salad). In the oil and spice-heavy Silk Road cuisine, this raw salad acts as the sole refreshing oasis.
Eating tips & etiquette
[Unique Eating] This salad exists to be eaten alongside 'Polo' (Lamb Pilaf). Put the heavy, lamb-fat-soaked Polo in your mouth, then immediately throw in this 'Pi La Hong'. The raw onion heat and black vinegar erase the oil completely, completing the infinite loop.
Allergen
None