Cold Mixed Houttuynia Cordata (Fish Mint)
Houttuynia cordata, also known as fish mint, is a favorite ingredient for soups among people in Guangdong. In contrast, those from Guangxi and the Yunnan-Guizhou-Chongqing region prefer to use it in cold dishes. The cold mixed houttuynia offers a refreshing taste characterized by a tangy, spicy, and aromatic profile, making it an excellent companion for rice, noodles, and even as a side with drinks.
Materials
| Houttuynia cordata | grams |
| Peanut oil | to taste |
| Soy sauce | to taste |
| Rice vinegar | to taste |
| Chili sauce | to taste |
How To Make
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Wash and cut the houttuynia into 4-5 centimeter segments, placing them in a large bowl for easy mixing.
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Add soy sauce, rice vinegar, and chili sauce to taste, mixing well before adding a drizzle of peanut oil.
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Once mixed, transfer to a smaller bowl, pour over any remaining sauce, cover tightly, and marinate for at least four hours. Usually prepared at noon, this dish is ready to enjoy by evening.
