When you spot Old Vinegar Six Varieties on a menu, chances are you’ll skip it.
Chinese dish names can be cryptic, leaving much to the imagination. This one, hinting at six ingredients, seems to be a cold appetizer, but its specifics are elusive. That sense of mystery often keeps diners away. Yet, those who venture to try it find themselves captivated — it often outshines an entire selection of appetizers on the table.
Here’s a common lineup for this dish: cucumber, jellyfish head, century egg, black fungus, shrimp, and crispy peanuts. 
Each ingredient brings its unique texture — crunchy, chewy, silky, and nutty — all elevated by a tangy old vinegar dressing that tantalizes your taste buds. It’s no wonder it’s the first dish to disappear.
Feeling creative? Swap ingredients as you like. The name doesn’t specify which six items to use, leaving room for culinary freedom.
This flexible, unpretentious salad is a perfect companion for hot summer days.
Old Vinegar Six Varieties Salad Recipe
Ingredients
- 1 cucumber: Peeled, halved, lightly smashed, and cut into thick slices.
- 15g dried black fungus: Soaked for 15 minutes, rinsed clean.
- 200g ready-to-eat jellyfish head: Halved for easy serving.
- 1 century egg: Peeled and cut into 8 wedges.
- 200g shrimp: Deveined and cleaned.
- A handful of roasted peanuts.
Preparation Steps
1、Peel 1 cucumber, cut it in half, lightly smash it with a knife, and slice it diagonally into thick pieces; soak 15g dried black fungus in half a bowl of water for 15 minutes, then rinse it clean; halve 200g ready-to-eat jellyfish heads; peel 1 century egg and cut it into 8 wedges; clean 200g deveined shrimp.
2、Blanch the shrimp: Bring water to a boil, add 3 slices of ginger, shrimp, and 1 tablespoon of cooking wine. Blanch for 1 minute, then remove and rinse under cold water. Set aside.
3、Blanch the black fungus: Boil water, then add the black fungus. Blanch for 1 minute, remove, and rinse under cold water. Set aside to drain.
4、Prepare the sauce: In a small pan, combine 2 tablespoons of soy sauce, 3 tablespoons of aged vinegar, ½ tablespoon of oyster sauce, 1 tablespoon of sugar, and ¼ teaspoon of salt. Simmer on low heat for about 40 seconds until slightly thickened. Remove from heat and let cool, then stir in 1 tablespoon each of minced onion, minced garlic, and sesame oil. Mix well.
5、Plate the ingredients and top with roasted peanuts.
6、Prepare the chili oil: Heat 2 tablespoons of cooking oil in a pan until it reaches 160°C (320°F), then turn off the heat. Add 3 dried chilies cut into pieces and let them sizzle for about 20 seconds, releasing their aroma. Immediately drizzle the hot oil over the ingredients.
7、Drizzle the sauce over the dish. Add fresh cilantro if desired; if you don’t like it, feel free to skip it. I added a small handful as a compromise.
