Dark Cuisine: Cold Mixed Chinese Toon with Grilled Eggplant
Peacock root, Chinese toon, and eggplant are some of my favorite flavors. While many people can't stand the taste of peacock root, I always find myself intensely missing the mix of fish and dragon in Yunnan (peacock root with fern) and the cold mixed peacock leaves in Chongqing (which are even more fragrant). Some people also avoid Chinese toon, but as the most delicious and fleeting ingredient of spring, it’s important to savor the season of its availability. Besides the classic stir-fried eggs with Chinese toon, I’ve experimented with various ways to prepare it. This cold dish blends Northeastern and Italian styles, with ingredients that incorporate Yunnan flavors, making it something that most people wouldn’t dare to try easily!
Materials
| Peacock Root | 200g |
| Chinese Toon | 200g |
| Cucumber | 1 |
| Wood Ear Mushrooms | 20g |
| Vinegar | 2 tablespoons |
| Spicy Sauce | 1 teaspoon |
| Chili Oil | 1 tablespoon |
| Cilantro | to taste |
| White Sesame | to taste |
| Salt | to taste |
| Peppercorn | to taste |
How To Make
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Make sure to buy fresh and tender Chinese toon. Remove the roots and blanch in boiling water.
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Roast the eggplant in a cast iron skillet until cooked, then tear it into strips. This grilling adds a deep barbecue flavor that is the soul of the dish, although it creates a lot of smoke.
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Mix some ground dried chili and toasted sesame into the cold dish while infusing oil with peppercorns for a fragrant drizzle.
