Flash-fried cabbage

Public reference · Home adaptation “Qiang” is a technique in Sichuan cooking distinct from frying: hot oil flashes scallion, ginger and peppercorn to drive the aroma directly into the ingredient, while the ingredient itself is never fried. Flash-fried cabbage is therefore crisper and cleaner than stir-fried cabbage, which makes it a better side dish. The seat record pairs it with stir-fried spinach in the same clause — “garnish the table with pickled heads, stir-fried spinach and flash-fried cabbage to eat with rice”. Neither is a main dish. The account also records that the bowl count was subject to rules (eleven bowls or more, but never eight or ten, since “ten” sounds like “stone” and becomes an insult), so even the side dishes were counted in the arithmetic of the feast. This version takes only the public technique and does not claim any jiudouwan-specific formula. **This entry previously cited several `newton.com.tw/wiki/<dish-name>` links (such as 燒白, 紅燒肘子, 燒什錦 and 夾沙肉). On checking, every one of them returned 404 — those pages do not exist on the encyclopedia; the links had been constructed by pattern. They have all been removed. The method here rests on the openable sources listed above. If a matching entry does exist for this dish, cite the page that actually exists rather than guessing a URL from the dish name.****The seat record names the dish but not the method**: the local-history account places flash-fried cabbage in the clause “garnish the table with pickled heads, stir-fried spinach and flash-fried cabbage to eat with rice”, by name only. This version's method is taken from the public encyclopedia entry for the dish (炝 is a variant form of 熗; that entry classes it as home cooking, numbing-peppery in flavour), and has no exclusive correspondence to jiudouwan. **The variant character is explained**: the seat record writes 炝白菜 and the cited entry 熗白菜, which are two ways of writing the same character; noted here. **“Qiang” is not frying, and that is written into the process**: the cited method never fries in the pan, using only a quick dip in boiling water plus a dressing. This version follows that and states that the entire heat of the dish lives in those ten-odd seconds of blanching. **Vinegar is a principal ingredient here, not a garnish**: the cited method combines sesame oil, peppercorn oil, salt, vinegar, shredded scallion and shredded ginger into the dressing. This version gives Zhenjiang black vinegar its own line in both the ingredients and the steps. **Counted as lacto-ovo vegetarian under this project's convention**: the dish uses sesame and peppercorn oils (plant oils) and contains no lard, egg or milk, so it is lacto-ovo vegetarian. **Quantities are editorial and untested**: 600 g cabbage, 100 g carrot and the dressing weights are scaled to four servings from a small original of 300 g cabbage and 50 g carrot; not kitchen-tested. **Technique only, no therapeutic claims**: the cited entry's “eating notes” carry a great deal of material on bowel function, skin and beauty, and breast-cancer rates. None of it is adopted; only the blanching and dressing are taken. Contains sesame (sesame oil); adding light soy introduces soy. Commercial peppercorn and sesame oils may contain other ingredients, so check labels. Under this project's convention this dish is lacto-ovo vegetarian (plant oil, no lard, egg or milk). **Safety in blanching**: the cabbage spends only seconds in boiling water, so take care lifting it out to avoid scalding; and when flashing the dressing, bring the oil only to about 60 % — **never to the point of smoking or catching fire**. The cabbage must not be eaten raw or under-blanched. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as the table garnished with pickled heads, stir-fried spinach and flash-fried cabbage to eat with rice; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing liver fried in lard and shredded pork with yellow chives as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 FDA: Food Allergies — Basis for declaring sesame and soy allergens; with no egg, milk or meat, this counts as lacto-ovo vegetarian under this project's convention. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.