https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Hot_and_Sour_Potato_Strips 2026-10-23T13:33:55Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Hot_and_Sour_Potato_Strips&diff=1838&oldid=prev 2026-09-24T02:30:50Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Hot and Sour Potato Strips (酸辣土豆丝) - Chinese Food Wiki<br /> |keywords=Hot and Sour Potato Strips,酸辣土豆丝,suan la tudou si,Sichuan Food,Chinese side dish<br /> |description=Hot and Sour Potato Strips (酸辣土豆丝) are crisp-tender shredded potatoes stir-fried with vinegar and chili, a Chinese home-cooking side dish.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | alternate_name = Suan la tu dou si; shredded potato with vinegar and chili; Chinese vinegar-chili potato slivers<br /> | pinyin = Suān là tǔdòu sī<br /> | type = Stir-fried shredded potato side dish<br /> | course = Side dish / home-cooking classic<br /> | country = China<br /> | region = Nationwide Chinese home and canteen cooking (northern and Sichuan-influenced variants common)<br /> | other = Crisp-tender shredded potato with vinegar and chili — not mashed potato, not hot and sour soup<br /> }}<br /> <br /> '''Hot and Sour Potato Strips''' (Simplified Chinese: 酸辣土豆丝; Traditional Chinese: 酸辣土豆絲; Pinyin: ''Suān là tǔdòu sī'') are a Chinese home-cooking and canteen side dish of finely julienned potato quickly stir-fried so the strips stay crisp-tender, seasoned with vinegar (酸) and dried chili or chili heat (辣), often with garlic, scallion, and Sichuan peppercorn in spicy regional versions. It is '''not''' [[Hot and Sour Soup]], '''not''' mashed potato, and '''not''' French fries—despite English names that mention &quot;hot and sour.&quot;.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/List_of_Chinese_dishes English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Appearance is pale white-yellow potato shreds with red chili pieces; texture is crunchy-tender when not overcooked. Flavor is sharp vinegar, savory salt, and chili aroma.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Potato (julienned, rinsed of excess starch), vinegar, dried chili, garlic, oil, salt; optional Sichuan peppercorn, scallion, carrot. Distinct from soup [[Hot and Sour Soup]].<br /> <br /> == History and culture ==<br /> <br /> Everyday Chinese household dish taught as a basic wok skill; northern clear-vinegar styles and Sichuan mala-leaning styles both appear. English menus may say &quot;shredded potato with vinegar and chili&quot; or &quot;hot and sour potato.&quot; Soft claims of exclusive Sichuan origin overlook nationwide home practice.<br /> <br /> == Serving and variations ==<br /> <br /> Side dish with rice and mains; canteen and home tables. See [[Sichuan Food]], [[Fish-Fragrant Eggplant]], and [[Hot and Sour Soup]].<br /> <br /> == See also ==<br /> <br /> * [[Sichuan Food]]<br /> * [[Hot and Sour Soup]]<br /> * [[Fish-Fragrant Eggplant]]<br /> * [[Mapo Tofu]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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