Gold-Inlaid Radish and Carrot Double Crisp
A crisp, refreshing traditional Chinese side dish featuring golden-fried radish and fresh carrot, named for its striking gold-and-white visual resemblance to inlaid jade.
Story
This classic homestyle Chinese dish earns its poetic name from the vivid contrast between the golden, lightly crispy exterior of the pan-fried radish slices and their bright white, juicy interior, paired with sweet, crunchy carrot pieces for a pop of bright color. Often served as a light palate cleanser between richer courses or a simple side for family dinners, it highlights the fresh, subtle flavors of seasonal root vegetables that are a staple of everyday Chinese home cooking.
Ingredients
carrot
1 stalk
green radish
1 stalk
salt
to taste
Sichuan peppercorn
10 grains
Instructions
1
Main Ingredients and Seasonings
Main ingredients: 1 carrot, 1 green radish; Seasonings: appropriate amount of salt, Sichuan peppercorns.
2
Slice the Vegetables
Wash the green radish and carrot thoroughly, then cut them into slices.
3
Cut Flower Shapes
Use flower-shaped cookie cutters to cut out two sizes of flower-shaped pieces from the radish slices.
4
Assemble the Radish Pieces
Embed the small radish flower pieces into the large radish flower pieces to make either "gold-plated jade" or "jade-plated gold" patterns. The regular round edge scraps of the radishes can also be pickled together, and they taste just as delicious.
5
Pickle and Chill
Place the assembled radish pieces into a container, add salt and a few Sichuan peppercorns, and toss evenly. Chill in the refrigerator for 15 minutes for extra crispness; you can add a little sesame oil for seasoning if you prefer.
6
Serve
Arrange the pickled radish on a plate and serve, it looks very impressive!
