Shaanxi Potato ‘Rub Rub’
洋芋擦擦
English: Shaanxi Potato Rub Rub
Chinese: 洋芋擦擦
Pinyin： yangyu ca ca
Literal: Potato rub / shredded
Region: Shaanxi/Gansu/Ningxia/Inner Mongolia
It might look like another noodle dish, or perhaps a plate of fried shredded pancake, but nope. This is a rustic potato dish from Northern Shaanxi, also found across Gansu, Ningxia and Inner Mongolia. It’s difficult for one province to argue they own this dish, instead, we could think of it as a regional dish from the Loess Plateau.
I do love a potato (who doesn’t?), but whenever I rank my favourite potato dishes with friends, no one has ever mentioned yang yu ca ca. Probably because no one has heard of it. But this dish really deserves more praise, and praise I’m going to give it now. In fact, it has quickly jumped into my top five ways to eat potato.
Potato Rub Rub, as I like to call it, comes from the name 洋芋 (yang yu), meaning potato in Northwestern China, and 擦 (ca), meaning to rub. Put together, the name is usually translated as something like “shredded potato”, but I much prefer the literal “Potato Rub Rub”. The “rub” describes the method perfectly. Once the potatoes have been shredded into matchsticks (I use the blade on my food processor), you rub flour over them with your fingers, gently working it in until each strand is coated, but without letting it turn into a paste.
The potatoes are then steamed until soft. From here, there are two main versions. My favourite takes those soft potato strands and stir-fries them until crisp, resulting in something like a pan of rustic, messy latkes: unshaped and not quite as crisp, but with plenty of those golden, crunchy edges. The other version is lighter, served with a cold dressing and perfect for warmer weather.
Some of you might know a similar Northern Chinese dish called tudou si, or shredded potato, but the two aren't the same. Tudou si boils long strands of potato before tossing them in a slightly sour dressing, giving them a firmer, waxier texture. Potato Rub Rub, on the other hand, is steamed after being coated in flour, which makes the potato much softer and more substantial.
Serves 2-3
Ingredients
For the potato shreds
2-3 medium (400-450g) waxy potatoes
½ to ¾ cup of all-purpose flour
½ teaspoon salt
¼ teaspoon five spice power
1 teaspoon oil (for the steamer basket)
For the stir‑fried version
2-3 tablespoon oil
3 cloves garlic - finely chopped
2 spring onions - chopped (white and green parts separated)
2-3 dried red chillies - broken
1 tablespoon light soy sauce
½ teaspoon chilli powder
Salt, to taste
For the cold-dressed version
2 cloves garlic - minced (or mashed into a paste)
2 tablespoon of chilli oil
2 tablespoon Shanxi black vinegar
1 tablespoon light soy sauce
1 teaspoon toasted sesame seeds
1 handful coriander (cilantro) - chopped
Method
Peel the potatoes and shred them using the grater of a food processor, with a mandoline or cut by hand into matchsticks about 3-4cm long (and 0.5cm wide). Do not use a fine grater - you want chunky, ribbon‑like shreds. Squeeze first then rinse.
Rinse the shreds in cold water 2–3 times to remove surface starch, then drain very thoroughly and dry in a salad spinner or with paper towels. The potato shreds must be as dry as possible before flouring, otherwise the flour will turn to a paste.
In a large bowl, combine the dry potato shreds with salt and five‑spice powder. Sprinkle in the flour little by little, tossing with your fingers. Stop when every shred is lightly dusted with flour and they no longer feel wet to the touch. The shreds should remain separate and not stick together in a ball. Let them rest for 5 minutes.
Grease a steamer basket with a little oil, or line it with a clean, damp cloth or parchment paper. Spread the potato shreds loosely in the basket – do not pack them down. Leave some air gaps.
Cover the steamer, and steam the potato over high heat for 6–8 minutes (for thin shreds) up to 12 minutes (for thicker ones). The shreds are done when they turn slightly translucent and feel tender but still firm to the bite.
Immediately remove the basket and spread the steamed potato shreds on a large tray or plate to cool completely. Do not cover them – trapped steam will make them mushy.
The Stir-Fried Method
Heat a wok over medium‑high heat. Add 2–3 tbsp oil. Add the garlic, white parts of spring onion, and dried chilies. Sizzle for 15 seconds until fragrant.
Add the cooled steamed potato shreds. Spread them into an even layer and let them sit without stirring for 1–2 minutes – this builds a crispy crust.
Flip and stir‑fry for another 3–4 minutes, until most edges are golden and crisp. Drizzle the soy sauce around the wok’s edge and toss quickly. Season with extra salt and chili powder to taste. Garnish with the green onion tops and serve hot.
The Cold-Dressed Method
Place the cooled steamed potato shreds in a serving bowl.
In a small bowl, mix garlic paste, chili oil, black vinegar, soy sauce, and sesame seeds.
Pour the dressing over the potatoes, toss well, and top with cilantro. Let it sit for 5 minutes before eating – the flavours meld beautifully.
