Hunan Spicy Cauliflower – How to Make Hunanese ‘Dry-Fried’ Cauliflower with Chilis (大盆花菜)

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How to make Hunan spicy cauliflower – a.k.a. ‘Dapen Cauliflower’! You can find this dish in Sichuan restaurants and really throughout China, but we wanted to show you the original, authentic Hunanese version.

It’s relatively simple to whip up, and the spiciness from the chilis and the (optional for you vegans) rendering out of the pork fat really dials the cauliflower up a notch.

As always, the detailed, written recipe’s over here on /r/cooking:

https://www.reddit.com/r/Cooking/comments/6zmdib/recipe_how_to_make_hunan_dryfried_spicy/

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!

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Comments

Promisse MariYsi says:

Have been living in Beijing for 1 year now. This is ABSOLUTELY MY FAVORITE Chinese dish. Have to learn how to make this for when I go back home. Thanks for the video!

Erin Howett says:

I need a crash course the flavor profiles of each region. Have you made a video like that yet? You mention them occasionally in some videos but having them all in one would really make it easier to understand.

annie says:

I read the title as "human spicy cauliflower"

thihal123 says:

Interesting to hear Mandarin spoken with practically no tonal distinctions. How odd

Barbra Miller says:

Please, write your ingredients in the description box, thank you.

Kitchen All Over the World says:

Something's up with the audio channels. With my TV speakers off and audio routed through my head unit, her mic is silent. Maybe try putting her audio on the same track as yours.

alsan78 says:

Wow, just discovered your interesting channel. Keep up the great work!

Colin Groundwater says:

Could you PLEASE normalize the audio between the narration and the woman speaking? The disparity makes your videos a chore to watch. And I never heard what the She had to say.

Linda Elvenia says:

Can we get more cauliflower recipes? It’s such an underrated vegetable here in the US. The people here like to mash it up and use it as a filler or patty. I’m just like “NOOOO” it ruins the great texture and flavor. It makes me wanna cry. Also, I thought it would be a great idea to do “series”. This week or month you can focus on a specific area or topic or ingredient. I know you guys are relatively a new channel and I am honestly so happy I found you guys.

Arielle V says:

Am I the only one who read this as "Human Spicy Cauliflower"???

Terence says:

Awesome, I know what 干煸 is now lol

Xuanyi Nick Liu says:

This is great! Just learned a new way to impress my girlfriend lol

Nyarmith says:

Good recipe choice, thanks for putting this up!

Mark Henderson says:

Oh man you weren't kidding! This is amazing! I'm going to cook this as soon as I can.

iron cast says:

You bring me back so great memories of tasting in sichuan and yunnan. I love your channel! I'll try that recipe really soon! Zaijian! :)

BeGo127 says:

It is silent when she speaks!

Chinese Cooking Demystified says:

Hey, so one quick thing that I forgot to mention in the video (it'll be in the written recipe on reddit) – after the ganbian at around 1:23 in the video, you can probably see that that cauliflower's pretty oily. You're gunna wanna put the cauliflower in that sort of strainer, and let that oily drain out. A couple pats with a paper towel wouldn't hurt either.

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