Cang Ying Tou (Taiwanese Fly's Head Stir-fry)
Eat a fly's head!? Strongest side dish with crispy bean paste and leek stems
Description
A hugely popular stir-fry in Taiwan. Finely diced garlic chive stems, minced pork, chilies, and black Douchi (fermented beans) are flash-fried. The black Douchi looks like flies' heads, giving this ultimate rice-thief its unique name.
Restaurants serving Cang Ying Tou (Taiwanese Fly's Head Stir-fry)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Dice garlic chive stems into 5mm bits.
- Mince fresh chilies, garlic, and ginger. Rinse Douchi lightly.
- Heat oil; fry minced pork until crumbly to render fat.
- Add garlic, ginger, chilies, and Douchi to bloom aroma.
- Season with a dash of soy, wine, sugar, and white pepper.
- Finally, dump in the chive stems and flash-fry on high for only seconds.
- Plate and serve.
Learn more Spice, substitutes, tips
Key spices
Intense depth of Douchi and heat of fresh chilies、生唐辛子の辛味
Substitutes at Japanese supermarkets
Can be perfectly made with JP garlic chives or garlic scapes and pork
Pairing
White Rice (Absolutely mandatory) / Porridge
Trivia
Despite the grotesque name, it's universally loved in Taiwan. It supposedly originated as a staff meal using leftover chives and pork, but paired so well with rice it was promoted to the official menu.
Eating tips & etiquette
Do not eat alone; scoop heavily with a spoon and pour over hot rice. The crunch of the chive stems and the bursting Douchi umami make rice vanish infinitely.
Allergen
Pork, Soybeans, Wheat