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Hello, everyone! Welcome back to Changbian’s Kitchen. ❄️ It’s getting cold, which means it’s the perfect time to enjoy some fresh Chinese cabbage. Today, I’ll share a crisp, spicy, and refreshing cold dish recipe that’s simple yet packed with flavor!

What you’ll need:

Chinese cabbage

Potato & carrot

Black fungus

Garlic, green onion, millet pepper

Black sesame seeds

Seasonings: vinegar, soy sauce, oyster sauce, chicken essence, salt, sugar, Sichuan pepper oil (optional)

Steps:

Soak cabbage leaves with salt & baking soda for 10 minutes to remove insects and pesticides.

Grate potato & carrot, then blanch with vinegar for crispness.

Cook black fungus briefly, then cut into strips.

Mix garlic, green onion, chili, sesame seeds, and pour over hot oil to release aroma.

Add seasonings and mix into a flavorful sauce.

Slice cabbage thinly, combine all vegetables, and coat with sauce.

💡 This dish is spicy, tangy, and crunchy—perfect as an appetizer or side dish. Even better than eating big fish and meat!

📌 Tip: Soaking with baking soda & salt makes vegetables cleaner and safer to eat.

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