Fried Yuba Rolls (Xiang Ling Juan)
火鍋に3秒つけるだけ！サクサクとトロトロが同居する「魔法のロール」
Description
Ultra-thin yuba (Dou Fu Pi) rolled into cylinders and briefly deep-fried. Named 'Ringing Bell' (Xiang Ling) because biting it makes a crisp, pleasant sound. A massively popular topping ordered more than meat at Chinese hot pot shops (esp. Haidilao). Immersing it in boiling soup for 'just 3 seconds' transforms it into a magical texture.
Classification: Everyone, Ingredient, Dry Goods, Yuba, Fried, Hot Pot, Topping, 3 Seconds, Xiang Ling
Shops selling Fried Yuba Rolls (Xiang Ling Juan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Water
- Vegetable oil
Instructions
- [Typical Uses]
- [Ultimate Hot Pot Companion]: Holding it with chopsticks, dip it in boiling Ma La (or Tomato) soup, counting '1, 2, 3' for just
- seconds. The inner core remains crispy while the outside absorbs soup to the limit and melts.
- Top instant ramen or Udon.
Learn more Substitutes, pairings, tips
Key spices
Intense roasted aroma of fried soybeans、and a duet texture of crispy & melting
Substitutes at Japanese supermarkets
(Texture irreplaceable. Regular dried yuba cannot produce this crispiness)
Pairing
Ma La Hot Pot / Tomato Hot Pot / Cup Ramen
Trivia
Hot pot chains like Haidilao popularized this eating method, making youth nationwide captives of 'Xiang Ling Juan'. Deliciously crispy like a snack even eaten raw.
Eating tips & etiquette
NEVER boil it long. Leaving it in the pot melts it into mush without a trace. Holding it with chopsticks right before eating and 'just passing it through briefly' is the only rule to extract 100% of its potential.
Allergen
Soybeans