Lao Cu Hua Sheng (Peanuts in Aged Black Vinegar)
Cali, jiuwa! The best peanuts in Chinese izakaya "for now"
Description
A staple appetizer loved in diners and pubs across China. Peanuts fried to a fragrant crunch are mixed with diced onions and cucumbers, then tossed in a sweet-sour sauce made of Shanxi aged black vinegar (Lao Chen Cu) and sugar. An eternal beer thief.
Restaurants serving Lao Cu Hua Sheng (Peanuts in Aged Black Vinegar)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw skin-on peanuts
- Shanxi aged black vinegar
- Sugar
- Onion
- Cucumber
- Salt
- Veg oil
Instructions
- [Authentic Recipe]
- Boil Shanxi aged black vinegar, massive sugar, a dash of salt and soy on low until syrupy; chill completely to make sauce.
- Put raw skin-on peanuts into COLD oil in a wok. *Must fry from cold on low heat for an inner crunch.
- When they pop and smell roasted, remove, spread out, and cool completely.
- Dice onions and cucumber into peanut-sized cubes.
- Toss the crispy peanuts and veggies with the chilled black vinegar sauce.
Learn more Spice, substitutes, tips
Key spices
Mellow tartness of aged black vinegar and rich oiliness of peanuts、ピーナッツの油分のコク
Substitutes at Japanese supermarkets
Toss commercial JP unsalted peanuts in black vinegar and sugar sauce
Pairing
Cold Beer / Baijiu
Trivia
Shanxi is China's Vinegar Capital, known for heavily using black vinegar. This dish elevated dry bar peanuts into a magnificent culinary dish, a masterpiece of Chinese pub culture.
Eating tips & etiquette
Pick up the peanuts and onions together with chopsticks. The crunch of the peanut mixes with the crisp onion soaked in vinegar. The acidity erases any greasiness, making it infinitely edible.
Allergen
Peanuts, Soybeans, Wheat