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Qiang lianhuabai is a traditional dish originating from Sichuan. The dish is usually made with a combination of cabbage, dried chili peppers, soy sauce, Chinkiang black vinegar, Sichuan pepper, salt, sugar, and oil. In order to prepare the dish, the cabbage is torn and stir-fried with hot peppers and Sichuan pepper, and then seasoned with sweet-and-sour flavorings before serving.
The Chinese prefer to use lianhuabai, the large, flat, and loosely-leaved white cabbage, but it can be replaced with regular cabbage. This dish is beloved because it's quick and easy to make along with being inexpensive.
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Shogo khatsa is a traditional dish originating from Tibet. The dish is usually made with a combination of potatoes, hot peppers, garlic, oil, and salt. The potatoes are partly boiled and chopped into chunks. The hot peppers and garlic are mashed into a paste, mixed with a bit of water, and fried in oil.
Chopped potatoes are added to the pan, and they’re stir-fried with the chili sauce until they’re tender. Once done, shogo khatsa is typically served as an appetizer or a side dish.
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Qing jiao yu mi is a traditional dish originating from Sichuan. This simple dish is usually made with a combination of sweet corn kernels, green peppers, salt, and oil. The kernels are stripped from the cobs, the pepper is cut into chunks that are roughly the same size as corn kernels, and both are then fried in oil in a wok over high heat until piping hot and sizzling.
During the stir-frying process, the dish is seasoned with plenty of salt. Qing jiao yu mi is an everyday dish that can be found in home kitchens and low-key restaurants in the region.
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