At the table
Take small bites with rice; the slippery konjac needs thorough chewing. Ask for less chili if preferred.
Ask whether the cooking fat, stock and sauces contain animal ingredients; plant main ingredients do not establish vegetarian suitability.
The greens, chili level, fat and additional seasonings vary. This is the Shangluo preparation, not a fixed recipe for every region.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The greens, chili level, fat and additional seasonings vary. This is the Shangluo preparation, not a fixed recipe for every region.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Tangy, savoury and chili-hot.
- Chili heat
- Texture
- Firmly springy konjac with tender pickled greens.
- How it’s made
- Cooked konjac pieces are heated with pickled greens and chili so the seasoning coats them.
The greens, chili level, fat and additional seasonings vary. This is the Shangluo preparation, not a fixed recipe for every region.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Supported local food association, not exclusive origin.
Ask if they have it first
请问你们有酸菜魔芋吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A tangy Shangluo table dish
Pickled greens bring acidity to this home-style combination, while konjac supplies its distinctive springy bite. It works as a shared dish alongside rice rather than a bowl of noodles.