风味娃娃菜 (Spicy Wombok Cabbages Salad)
Dinner @ '蜀江村' for Zigong [自贡] 盐帮菜, a sub-vein in the Chuan vein [川] of Chinese cuisines.
A very interesting salad - made with raw thin juliennes of Wombok Cabbages and served cold with a dressing made with fried garlic, soysauce, probably some vinegar and lots of chopped fiery Bird's Eye chillies.
My Japanese colleague took a 'hit', not expecting the dish to be so fiery. I find the heat alright but I do not like the raw crunchiness of the Wombok Cabbage. I actually would preferred them lightly poached first to rid the juliennes of the raw "stalky" taste as well as the raw pungency that members of the cabbage family carries. Think chilli + wasabi analogues.
风味娃娃菜 (Spicy Wombok Cabbages Salad)
Dinner @ '蜀江村' for Zigong [自贡] 盐帮菜, a sub-vein in the Chuan vein [川] of Chinese cuisines.
A very interesting salad - made with raw thin juliennes of Wombok Cabbages and served cold with a dressing made with fried garlic, soysauce, probably some vinegar and lots of chopped fiery Bird's Eye chillies.
My Japanese colleague took a 'hit', not expecting the dish to be so fiery. I find the heat alright but I do not like the raw crunchiness of the Wombok Cabbage. I actually would preferred them lightly poached first to rid the juliennes of the raw "stalky" taste as well as the raw pungency that members of the cabbage family carries. Think chilli + wasabi analogues.