Label
All
0
Clear all filters

For Your Dipping Sauce and Other Additions

Appears in
Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop

By Jason Wang

Published 2020

  • About

For the most basic of offerings, make a dipping sauce consisting of equal parts black vinegar, Garlic Puree, and sesame oil and double parts of soy sauce. You could take it one step further, though, and provide a whole spread of sauces.

Traditionally, northwestern Chinese diners will use a dipping sauce that is a mix of vinegar, soy sauce, sesame oil, and garlic—plus some buttery fermented bean curd for a salty kick. I don’t actually adhere to that. I have friends who are American-born Chinese, or from Guangzhou, plus a few Japanese buddies who introduced me to shabu-shabu, so my dipping sauce of choice is a little more eclectic. Typically I’ll start off with some Chinese barbecue sauce (popular in the south), black vinegar, and a dash of Japanese shabu-shabu sesame sauce for a little sweetness. I’ll sprinkle in chopped cilantro and pour in our XFF Chili Oil (of course). For the final flourish, I’ll crack an egg, stirring the egg yolk into the sauce for texture and dumping the egg white into the boiling broth.

Become a Premium Member to access this page

  • ā€Œ
  • ā€Œ
  • ā€Œ
  • ā€Œ
  • ā€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

In this section

Part of

The licensor does not allow printing of this title