Beijing Tossed Radish Peel
炝拌萝卜皮
English: Beijing Tossed Radish Peel
Chinese: 炝拌萝卜皮
Pinyin: qiang ban luobo pi
Literal: Flash-sizzled and mixed radish peel
The qiang ban technique is wonderfully simple and one of my favourites: hot oil is poured over raw aromatics, causing them to sizzle and sear instantly. This quick burst of heat releases their fragrance, infusing the oil with a smoky, nutty depth that adds surprising complexity to cold dishes.
In this recipe, something we might normally discard — radish peel — is transformed into a much-loved Beijing appetiser. A bright, savoury dressing of soy sauce and vinegar is layered with finely chopped garlic, dried chilli, Sichuan peppercorns and sesame seeds, all brought to life through the qiang ban technique.
It’s a refreshing dish — the radish peel is cool, crunchy and almost juicy. It has a more concentrated flavour than the flesh — slightly peppery with a faint bitterness — but this is balanced by the dressing’s sharp tang, gentle sweetness and toasty warmth. Often served in hot pot restaurants, it acts as a refreshing contrast to the richness and heat of the meal. It is traditionally made with large purple radishes, but white daikon works well too; when peeling, try to include a little of the flesh for extra bite and substance.
Serves 2
Ingredients
1 large purple or white daikon radish
1 tsp salt
For the oil
3 tbsp neutral oil (peanut etc.)
3-5 dried red chillies - cut in half
1 tsp Sichuan peppercorns
3 cloves garlic - finely chopped
For the dressing
1 ½ tbsp light soy sauce
1 ½ tbsp Shanxi black vinegar
1 tsp sugar
½ tsp sesame seeds
Method
Throughly scrub the radish to clean the skin.
Using a knife, peel off strips about 3 mm (⅛ inch) thick, aiming for roughly business-card-sized pieces. Don’t worry about perfect uniformity — a little variation gives a nicer texture.
Place the radish peel in a bowl and toss with the salt. Leave for 15–20 minutes. This helps reduce bitterness and draws out excess moisture, keeping the peel crisp and crunchy.
Rinse the salted peel under cold water to remove excess salt, then drain well and pat dry. Transfer to a clean mixing bowl.
Place the finely chopped garlic in a small heatproof bowl.
Heat the neutral oil in a wok or small saucepan over medium heat. Add the dried chillies and Sichuan peppercorns and gently fry for 1–2 minutes, until fragrant and the chillies just begin to darken. Take care not to let the aromatics burn.
Carefully pour the hot oil together with the chillies and peppercorns over the chopped garlic. The mixture should sizzle immediately, releasing a rich aroma.
Add the light soy sauce, vinegar and sugar to the radish peel. Pour over the hot garlic oil and add the sesame seeds. Toss well until evenly coated.
Serve immediately, or allow to sit for 10–20 minutes for the flavours to meld. This dish is best enjoyed cold or at room temperature.
Note: Don’t use your best bottle of Shanxi vinegar here (if you have one). The cheaper, sharper vinegar works better in this recipe.
