Din Tai Fung Inspired Recipe: Low Fat Oriental Salad in Special Vinegar Dressing 鼎泰丰小菜 Chinese Salad

We have never tried this Chinese appetizer from Din Tai Fung until some of you asked if we could share a video on how to make it. Oh wow, thank you for the request. When we first tried it at Din Tai Fung, we finally know why some of you like it so much. It’s a truly refreshing Chinese appetizer. We couldn’t stop eating it. Good good good! Din Tai Fung charges S$5 for this dish but with this amount of money, you can actually make a huge portion.Try it and let us know what you think.

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 2 pax

Blanch the following ingredients in boiling water
—-
60g of spiced beancurd – cut into strips
50g of fresh black fungus – cut into strips
20g of soyabean sprouts
20g of glass vermicelli (tang hoon)

Other ingredients (Mix with the above & leave the salad in the fridge for a minimum of 1 hour. The longer the better.
——-
5g of dried Japanese seaweed – rehydrated
3 tablespoons of light soy sauce
1 tablespoon of white rice vinegar
2 tablespoons of sesame oil
1 tablespoon of chilli oil

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