Full Story: https://www.seriouseats.com/2020/02/g...

Known in Chinese as "ginger juice," this classic Sichuan flavor profile doesn't involve juicing ginger at all—instead, it's a bright and fresh dressing for cold vegetables that features very finely minced ginger.
Used on cold dishes, particularly vegetable ones like blanched green beans or spinach, this sauce has a light, bright quality that Fuchsia compares to a vinaigrette. The balanced combination of Chinkiang vinegar, finely minced ginger, and sesame oil enhances the clean and fresh flavor of the vegetables without weighing them down. Fuchsia Dunlop, author of The Food of Sichuan, and Daniel Gritzer discuss the flavor in this video.

You Might Also Like...
Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce:    • Fuchsia Dunlop & Sichuan Flavors: Mál...  
Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant:    • Fuchsia Dunlop & Sichuan Flavors: Fis...  
Fuchsia Dunlop & Sichuan Flavors: Strange Flavor | Bang Bang Chicken:    • Fuchsia Dunlop & Sichuan Flavors: Str...  

Subscribe to Serious Eats!
https://bit.ly/2BIlM59

Follow Us Elsewhere:
  / seriouseats  
  / seriouseats  
  / seriouseats  
  / seriouseats  

Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.