Ma Po Tofu	Eggplant in Sichuan Style	Green Vegetable with Mushroom	Sautéed Potato, Green Pepper and Eggplant	Home-style Tofu
Pine Nuts with Sweet Corn	Scrambled Eggs with Tomatoes	Fried Egg with Cucumber	Stewed Winter Melon	Braised Baby  Cabbage in Broth
Broccoli  with Garlic	Celery and Dry Bean Curd	Fried Egg with Black Fungus	Hand-torn Cabbage	Stir-fried Bean Sprouts with Dried Tofu
Dried Shrimps and Winter Melon	Pan-Seared Green Chili Pepper	Potato with Vinegar Flavor	Stir-fried Bitter Melon

Vegetable dishes are cooked by cooking oil, vegetables, beans, wheat gluten, bamboo shoots, mushrooms and seaweed. They are characterized by freshness, variety, colorfulness and healthiness. They were originally used for sacrifices and grand ceremonies. Later, they have become an important part of Chinese food and food culture since the Northern and Southern Dynasties (386-589) along with the introduction of the Buddhism.

Vegetable dishes in China are divided into three groups: temple, palace and folk vegetable dishes (home-style vegetable dishes). Buddhists eat vegetable dishes are to propagate refrains from killing and protect lives, and cultivate merciful Buddha-nature. Palace vegetable dishes are exquisite with a great variety. In ancient times, emperors had to sit alone after bathing, abstain from wine and eat vegetable dishes to make their hearts pure and sincere, when met significant events or before making sacrifices to their ancestors. Chinese folks eat vegetable dishes for they practice simple and mild lives.

Potato with Vinegar Flavor

Chinese name: 醋溜土豆丝 (cù liū tǔ dòu sī) Style: Sichuan(Szechuan) Cuisine Characteristics: it is a good appetizer with bright color, tasting refreshing. As one of the popular home-style dishes in China, this dish seems to be simple, but it is the archetypal vinegar flavor dish. Making this dish requires a good cutting technique, a well-controlled fire together with the proper seasonings. Potato with vinegar flavor can help lower blood pressure and prevent blockages in the arteries.

Ingredients: 2 potatoes, 100 g each 1 green pepper, 50 g green onion (spring onions, scallions) ginger white vinegar  salt red chili shreds Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.

Preparation: 1. Peel the potatoes with a peeling knife, wash them. Then slice and cut the slices into thin and homogeneous shreds. 2. Put the shreds into a basin filled with cold water to soak. 3. Cut the green pepper into shreds. 4. Cut the green onion and ginger into chopped pieces.

Step 1: Place a wok over a high heat until hot. Add some cooking oil, swirling to coat sides. Add in the red chili shreds, chopped ginger and green onion to fry over a high heat until fragrant, about 20 seconds.

Step 2: Pour in the potato and green pepper shreds, add in some white vinegar, stir-fry it for about 2 minutes on a high heat until it is 90% cooked. Then add some salt and stir it for another 10 seconds.

Soon, a plate of refreshing potato with vinegar flavor comes out of the wok with bright color.

 More Chinese Food Recipes:
Vegetable Dishes: Ma Po Tofu,  Pine Nuts with Sweet Corn
Cold Dishes: Clear Noodles in Chili Sauce, Cucumber with Mashed Garlic
Seafoods: Steamed Perch, Braised Pomfret
Staple Foods: Chinese Dumplings, Yangzhou Fried Rice, Chow Mein
Soups: Sweet Corn Soup, West Lake Beef Soup, Tomato and Egg Soup