Chinese · Dongbei · side

Di San Xian (Three Earthly Treasures)

Di San Xian (Three Earthly Treasures) reads umami 6.9, salinity 5.7 and sweetness 4.0 on Palate's 0–10 flavor X-ray — a Chinese · Dongbei side, about 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.9 · Salinity 5.7 · Sweetness 4.0 · Allium 3.8 · Richness 3.7 · Funk & Ferment 3.0 · Nutty 2.9 · Herbaceous 2.4 · Earthy 1.3 · Bitterness 1.1 · Sourness 1.0 · Fruity 0.8 · Citrus 0.8 · Warm Spice 0.8

What's in it (14)

Time & effort: about 14 min · effort: medium

Nutrition (per 100 g, engine-estimated): 35.6 kcal, 1.8 g protein, 0.2 g fat, 7.4 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

  1. Cut everything gun dao kuai, rolling-knife style: turn the vegetable a quarter turn between angled cuts so each piece ends up with several faces. More surface means more browning and more sauce clinging, and it is why the dish looks the way it does.
  2. Heat the oil to 180 C. Fry the potatoes 5 to 6 minutes, until golden and cooked through, and drain. Then the aubergine for 3 minutes, until collapsed and browned at the edges; it will drink oil at first and give most of it back, so do not panic. Then the green pepper for 30 seconds only, until blistered and still bright. Drain everything well.
  3. Pour off all but 1 tbsp of the oil and fry the garlic over medium heat 20 seconds, until it smells sweet.
  4. Add both soy sauces, the oyster sauce, sugar, salt and stock and bring to the boil. Stir in the slaked starch and cook 30 seconds until glossy.
  5. Return all three vegetables, toss 30 to 45 seconds until coated, scatter the spring onions and serve. Three earthly treasures, and it is a vegetable dish people order instead of meat.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.