In China, we have our own version of salad – and it’s so much better. It’s called “Liangban Cai” (cold tossed vegetables), and today, we’re taking it to the next level of crunch.
Introducing the “Three-Crispy Chili Pepper Mix”: the crispy trinity of cow’s stomach (mao du), throat cartilage (huang hou), and gung cai (a type of pickled vegetable). These three powerhouses come together in perfect harmony, delivering a crunch so satisfying it’ll make your jaw ache with joy. After the first bite, your mind clears, your senses sharpen, and the aftertaste lingers – it’s the kind of refreshing, irresistible crunch that defines summer.
Making cold salads isn’t rocket science, but getting the dressing right – that’s where the magic happens. The secret is in the tangy, spicy sauce that brings it all together. Follow the recipe, toss, and boom, your appetite is immediately awakened. 
Tonight, you’ll want to cook extra rice – this vibrant dish is the perfect companion for a summer evening feast.
Three-Crispy Chili Pepper Mix
Ingredients:
- 50g dried gung cai (soak for 10 minutes)
- 150g yellow throat cartilage (huang hou), scored 2-3 times on the edges (don’t cut all the way through)
- 150g white mao du (cow’s stomach), sliced into fine strips
- 150g black mao du, sliced
- Gung cai, cut into 5cm pieces
- A handful of fresh coriander, chopped roughly
- 1 spring onion, chopped into fine rings
- 3 small chili peppers, sliced
- 4 garlic cloves, minced
- 4 slices of ginger
- 1 spring onion tied into a knot (for boiling)
Method:
1、If you have dried gung cai, soak 50g in a bowl of water for 10 minutes.
2、Score the edges of 150g yellow throat cartilage (huang hou) with 2-3 cuts (do not cut through); slice 150g white mao du (cow’s stomach) into thin strips; slice 150g black mao du into pieces; cut the gung cai into 5cm pieces; roughly chop 1 bunch of fresh coriander; slice 1 spring onion into rings; slice 3 small chili peppers; mince 4 garlic cloves; slice 4 pieces of ginger; tie 1 spring onion into a knot for boiling.
3、Bring a large pot of water to a boil. Add 4 slices of ginger, the spring onion knot, and ½ tablespoon of salt. Cook the gung cai for 30 seconds, the yellow throat cartilage for 40 seconds, and the mao du for 10 seconds. For an extra crispy texture, dunk them straight into ice water after boiling.
4、In a large mixing bowl, combine the drained gung cai, yellow throat cartilage, mao du, minced garlic, spring onion rings, chili slices, and 1 tablespoon of coarse chili flakes.
5、For the oil infusion, you have two choices: for simplicity, just use regular cooking oil. For a more aromatic touch, heat 50ml of oil in a pan over medium-high heat until it reaches around 160°C. Turn off the heat and toss in 3 dried chili peppers and ½ tablespoon of Sichuan peppercorns. Let them fry for about 20 seconds, then remove the peppers and peppercorns, leaving just the fragrant oil.
6、Pour the hot oil over the ingredients in the bowl. Add 1/3 tablespoon of salt, ¼ tablespoon of sugar, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of rice vinegar, 1 tablespoon of Sichuan pepper oil, and 1 tablespoon of toasted sesame seeds. Finish with 2 tablespoons of roasted peanuts and freshly chopped coriander.
Enjoy the crunch, the spice, and that refreshing burst of flavor – this is the kind of salad that makes your taste buds dance and your heart happy.
