At the table
Pick up one cooked leaf at a time and dip lightly. Ask for chili separately if preferred.
This version contains wheat and egg. Confirm sauces and other flours for dietary needs.
Selected version uses spinach, wheat flour and egg; tomato, vinegar, garlic and chili are dipping options. Some mixtures add bean or other grain flour.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Leaf choices and flour mixtures vary; garlic and chili may be added to the dip.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Mild vegetables with tangy tomato or vinegar dip.
- Chili heat
- Texture
- Slippery, tender and lightly chewy.
- How it’s made
- Leaves are coated in batter and boiled, not deep-fried.
Leaf choices and flour mixtures vary; garlic and chili may be added to the dip.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Shanxi.
About this regional connection
Shanxi: Regional identity supported in source-review.json.
Ask if they have it first
请问你们有蘸片子吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Vegetables meet Shanxi dough craft
Known as zhan pianzi, zhan jianjian or tuo yezi, this Qingxu specialty turns leaves into a distinctive boiled flour food.