On the border between Inner Mongolia and Siberia there is a wild town called Manzhouli. It was here, over a meal of lamb hot pot, that the authors first came across this thick herbaceous condiment.
Their version of that green memory, from Beyond the Great Wall, is bright with fresh herbs and rice vinegar. Serve it as a great accompaniment to grilled or roasted chicken or lamb, and even over plain rice.
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of
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