Sweet-and-sour radishes (Tang cu xia luo bo) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 40) by Fuchsia Dunlop

  • sesame oil
  • superfine sugar
  • radishes
  • Chinkiang vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lzeleny on January 27, 2019

    Perfect alongside the quick cucumbers and also the shiitake mushrooms. I’ve made with both regular and superfine sugar....it may be all in my head, but I think the superfine is always better. I’ve also played with the time, and do recommend following the instructions for the best flavor. The technique for lightly cracking can be confusing, I’ve cut into half’s and quarters with good results.

  • rionafaith on January 31, 2017

    Very tasty! I did not have superfine sugar so I used regular and it was totally okay, just took a little longer to dissolve. Keep in mind that while this is a very simple dish to throw together, the radishes do need to sit for a couple hours after salting.

  • clcorbi on December 11, 2016

    Another easy, fresh vegetable appetizer from this book. I didn't read the instructions carefully, and so failed to allot the several hours needed to properly salt the radishes--they salted for maybe 40 minutes total. The final dish was still very flavorful so I don't think the radishes suffered too badly.

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