Shanxi Vinegar-Flashed Fried Eggs
山西醋溜煎蛋
English: Shanxi Vinegar-Flashed Fried Eggs
Chinese: 山西醋溜煎蛋
Pinyin： shanxi cu liu jian dan
Literal: Shanxi vinegar-flashed fried eggs
About a month ago, a new restaurant opened on my street. One of their standout dishes was a spicy, sour egg dish that was incredibly moreish. The next day, I was in my kitchen trying to recreate it and this version comes pretty close. It’s now one of my favourite ways to cook eggs.
The punchy, vinegar-forward sauce is part of a classic Northern Chinese technique called 醋溜菜 (cù liū cài), or “vinegar-flashed” frying. Common in Shandong, Hebei, and especially Shanxi, this style puts vinegar front and centre; not just a subtle sourness but as the soul of the dish
In Shanxi cooking, vinegar isn’t just a seasoning, it’s the star. The province has a deep, almost obsessive love for it. On my recent trip across Shanxi, I saw enormous clay urns — as tall as me — filled with aging vinegar in every town I visited. Shops offered vinegar tastings like wine, and restaurants went through gallons of it each day.
To make any vinegar-flashed dish, you need a good aged Shanxi black vinegar, not to be confused with Southern China’s light and mellower black vinegar. Shanxi vinegar is dark, rich and complex. When it hits hot oil, it transforms — sharp and malty, with hints of caramel and molasses. In this dish, the eggs are pan-fried until the edges are crisp and frilly and then coated in a dark, glossy sauce than clings like lacquer. It’s fast, bold, and deeply comforting — the kind of dish that turns a few pantry staples into something unforgettable.
Serves 2-3
Ingredients
3 eggs
1 spring onion - finely chopped
1 garlic clove - finely chopped
For the vinegar sauce
3 tablespoons of Shanxi black vinegar (山西老陈醋)
2 tablespoons light soy sauce
2 teaspoons sugar
½ teaspoon chilli oil with sediment
2 tablespoon water
½ teaspoon cornstarch mixed into a slurry with a splash of water
Method
Heat a tablespoon of oil in a wok over a medium heat. Crack the eggs into the wok and cook them one at a time. Fry until the whites are set and the edges are golden and crispy. I like a jammy yolk, but you can fully set the yolks if you prefer.
Remove the eggs once cooked and set aside.
In a small bowl, mix the vinegar, soy sauce, sugar, and water and set aside.
Wipe the wok clean, add a bit of fresh oil. Fry the spring onions and garlic until fragrant, about 20 seconds.
Pour in the vinegar sauce and bring to a simmer. Stir in the cornstarch slurry and let it simmer for 20 seconds or until glossy.
Slide the fried eggs back into the pan, turning in the sauce. Heat the eggs for 20 seconds or so, or until warm.
Serve immediately, spooning over the sauce and finishing with a sprinkle of sesame seeds.
