Stir-fried Mianzi

Stir-fried Mianzi

　　Stir-fried Mianzi

　　Mianzi is a delicious snack from Dalian. It is made from a special type of jelly-like starch dish, which is typically cooked from sweet potato starch. The resulting product is usually dark green, opaque, and has a thick, heavy appearance. It is cut into large chunks and arranged on the cutting board before cooking.

　　The pan used for stir-frying Mianzi is a wide, flat-bottomed one. The amount of oil used is one of the decisive factors affecting the flavor — there must not be too little, but absolutely not too much. Too little oil can cause the bottom to burn, while too much oil will make the Mianzi greasy all around and prevent the formation of the golden crust (pronounced "ge," referring to the crispy, yellow, flaky, and fragrant layer that forms when both sides are properly fried). Skilled cooks usually use a small, flat brush to evenly spread the oil, then take a large chunk of raw Mianzi and place it in the pan. With a spatula, they break it up into small pieces while stirring — the smaller the pieces, the better (never use a knife to cut it, or the flavor will be completely lost). From there, it’s a matter of patiently and slowly stir-frying.

　　The heat level is also crucial when stir-frying Mianzi. The fire must not be too high, and the cooking time must not be too short, otherwise the Mianzi may not be fully cooked inside. It might look done on the outside, but remain solid in the middle, greatly compromising the flavor (some street vendors, due to high customer volume, often secretly shorten the cooking time — this is something to watch out for). Ideally, it should be cooked over a coal-fired stove for a rich, even heat. Cook until the Mianzi turns a light yellow color throughout, becomes translucent and shiny, soft and sticky, with a golden, crispy crust formed on both the top and bottom. When a rich, enticing aroma wafts through the air, it’s ready to be served.

　　There are only two essential seasonings for eating Mianzi: one is garlic juice mixed with salt, and the other is sesame paste thinned with water (referred to as "broken" sesame paste).