Lhasa seaweed salad from Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid

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Notes about this recipe

  • Hana.Sundet on February 27, 2026

    I loved the flavors! Used a premade chile-garlic sauce from the fridge, which seemed similar in texture to when I've made the Guizhou-style paste. Spouse and I usually don't like slippery vegetables, and this is definitely a slippery vegetable. Spouse disliked it; I did like it and will make again in a mini batch for myself.

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