Freestyle fries, i.e. Guailu Yangyu! A classic from the Guizhou province, you can find vendors frying up these fries from street corner to street corner in Guiyang.Written recipe is over here on /r/CasualChina if you prefer recipes in Reddit-form:https://www.reddit.com/r/CasualChina/comments/lzf3m5/street_food_at_home_guizhou_freestyle_fries_%E6%80%AA%E5%99%9C%E6%B4%8B%E8%8A%8B/INGREDIENTS1. Yukon Gold Potatoes, ~3, 550g. Russets are also ok, but can more easily make the sauce gloopy if overcooked.2. Sauce: 2 tbsp kimchi liquid, 2 tbsp water, 1.5 tbsp dark Chinese vinegar (陈醋/香醋), 1 tbsp light soy sauce (生抽), 1 tbsp toasted sesame oil (麻油), 1 tbsp chili powder (辣椒面) -or- cayenne pepper, 1 tsp Sichuan Peppercorn oil (花椒油), 1 tsp sugar, 1/2 tsp salt, 1/2 tsp MSG (味精). If you do happen to lacto-ferment your own vegetables in the Guizhou or Sichuan manner, use 4 tbsp of that liquid and up the chili powder quantity to 1.5 tbsp.3. Herbs: 15g scallion (葱), 15g cilantro (香菜), 40g pickled daikon (酸萝卜) -or- gherkins, 25g fishwort (鱼腥草/折耳根) -or- 15g fishwort leaves -or- however much cilantro root you can get your hands on -or- skip this. Some Vietnamese grocers seem to carry the leaves of the fishwort plant. Don't obsess though, skip if you can't find it.If you're curious as to how to make a Sichuan-style pickled vegetable, the always excellent blog ChinaSichuanFood has a recipe for you (we'll cover it one day): https://www.chinasichuanfood.com/pickled-vegetablesichuan-style/PROCESS1. Slice the potatoes into 1/2 inch by 1/2 inch sticks, using a crinkle cut knife if possible.2. Rinse the potatoes, soak for at least 30 minutes.3. While soaking, chop the herbs and mix together the sauce.4. Remove the fries, pat dry.5. Pour ~1/2 inch of oil into a non-stick skillet (cast iron or carbon steel is also good) - if you use the largest skillet possible, you can avoid doing two batches. Heat the oil up to 120C, or until it's just barely bubbling around a pair of chopsticks, and add in the fries. Fry for ~6 minutes at 100-120C over a medium/medium high flame, or until the fries are just barely cooked through (translucent, but not falling apart).6. Move to a mixing bowl. Add the sauce and herbs and mix well. And check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพFound via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
