Dish
Qiang huang gua
Qiang huang gua is made by slicing cucumbers into thin strips, then tossing them with a mixture of garlic, chili oil, and vinegar. The dish is often garnished with fresh cilantro or sesame seeds, and can be served cold or at room temperature. Qiang huang gua is a popular dish in China, where it is often served as a side dish with spicy Sichuan cuisine.
Origins and history
Qiang huang gua originated in Sichuan province, where spicy cuisine is a staple. The dish is believed to have been created by a chef who wanted to make a refreshing and spicy dish using cucumbers, which are abundant in the region.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
Variations of qiang huang gua may include additional ingredients such as peanuts or sesame oil. Some recipes also call for adding Sichuan peppercorns to the dish for added heat.
Presentation and garnishing
Qiang huang gua can be presented in a variety of ways, from a simple bowl to an elegant serving dish. Garnish with fresh cilantro or sesame seeds for added flavor and visual appeal.
Tips & Tricks
To make the dish less spicy, reduce the amount of chili oil or omit it altogether.
Side-dishes
Spicy Sichuan cuisine, dumplings, stir-fry dishes
Drink pairings
Green tea, Chinese beer
Delicious Qiang huang gua recipes
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