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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Dongbei region — Heilongjiang, Jilin, Liaoning
II
Description
Classic Northeastern Chinese stir-fry of three summer vegetables — aubergine (eggplant), potato, and green pepper — each deep-fried separately before combining in a garlic-soy sauce. The name means 'three fresh things from the earth'. Despite its humble ingredients, the preparation is labour-intensive and requires excellent technique.
III
The Thread
—Ratatouille (three summer vegetables combined)
—Turkish imam bayildi (aubergine focus)
—Italian caponata (sweet-sour eggplant)
IV
Flavour Context
Savoury-sweet-garlicky with contrasting textures: crisp potato, silky aubergine, fresh pepper — satisfying and unpretentious
Pillars V — VII
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