The Chili Dip that seems to go with everything [12 recipes]
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- Опубликовано: 1 июн 2024
- Danshan is a much beloved Yunnanese chili dip that began to explode in popularity over the last couple years in China. In this video, we wanted to show you how you can use the stuff.
0:00 - Introducing Danshan
0:59 - Use 1, Dry Dips
3:40 - Use 2, Wet Dips
5:20 - Use 3, Base seasoning
6:46 - Use 4, Cross Culture Silliness
8:05 - What to look for when buying?
FULL, DETAILED WRITTEN RECIPES
...are over on Substack! Free as always, if it had to be said:
chinesecookingdemystified.sub...
Too many recipes to double up and list out the ingredients here, so definitely check out the post.
Oh! And for the like six people that are reading this also from Bangkok, this is the Yunnan supermarket we like:
maps.app.goo.gl/h2i2jWffzTats...
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... 
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Hey guys, a few notes:
1. In the video, we referred to this spice mix as "Danshan", as in the fashion of Xerox or Kleenex, that's what it's increasingly referred to. The proper name for the category of chili dips in Yunnan is "zhanshuila" (蘸水辣).
2. As we said in the video, this is a product that's increasingly available most places. If you're North America based, Weee's got it, ditto with 99Ranch and Yamibuy.
3. That said, the 'off brands' (9+1, 2+1, 1+1, etc) are like... 90-95% as good as Danshan is. In Bangkok, it's what the Yunnan restaurants tend to use here as they're usually a bit cheaper. We'd give Danshan an edge on chili fragrance, but I really wouldn't think twice if the off brands are what you can find. Like, AFAIK right now in SEA and Australia, there seem to have been CNY-related Danshan supply chain hiccups, so if you're based in one of those two areas the off-brands will likely be what you can find for the time being. The recipes will work perfectly with those bags too.
4. As you might have been able to tell in the spice shop at 0:15, in Yunnan there's a bunch of different *kinds* of zhanshuila as well. Some use different cultivars of chili peppers, others go a bit more complex with the spice mix.
5. In hindsight, we probably should have done our usual thing and made a homemade recreation of Danshan as well. We should likely swing back to the topic, but you can use Dianxi Xiaoge's recipe in the meantime: ruclips.net/video/Z4xHKE77-Ts/видео.html (she goes a bit heavier with the spices in her mix)
6. In China, there’re chopped fruit shops or mixed fruit shops in the southern provinces that sell chopped fresh fruit or pickled fruit with certain characteristic condiment of that place. In Guangdong, it’s a lightly sweet licorice flavored power; in Guangxi, it’s a “salt and pepper” chili mix that’s sour, sweet, and spicy; and further into Yunnan, it’s often something that’s similar to Danshan plus some other chili oil, toasted chili, and even oyster sauce.
7. In the video, we did the simplest Danshan mixed with fruit straight up because that’s what people do at home. But following the chopped fruit shops idea, you can add more fun things to your mixed fruit if you enjoy this way of eating. Like some crushed peanut, toasted sesame seeds, more toasted chili, Laoganma, oyster sauce, or even pop rocks (yes, I’ve seen that as well and it’s fun, haha).
8. In the mixed rice noodle sauce, it should be the combination of molasses + vinegar + water for the Yunnan style brown sugar vinegar. It’s a vinegar that’s lightly sweet and sour with a refreshing quality. It’s particularly famous and popular in the south and southwest of the province.
That's all for now, might edit some more in later :)
How come some Chinese products have self portraits like Lao Gan Ma, or Danshan in this example. Also could it be possible to cover some Hong Kong classics like HK milk tea, HK lemon tea, or HK egg tart etc. Some Hong Kong content sprinkled in every once in a while would be awesome. Also dessert would be cool too if possible
Yeah it's been too long since we've done some Cantonese stuff. We've been a little inspired as of late in the Yunnan/Guizhou/Sichuan direction, but we've got a really fun video concept coming up in the near/medium term that'll go over some historical Cantonese food at least :)
Unfortunately when I go to Wee, it won't pull Danshan up, no matter what I type. The closest I got was typing "dan shan" which only shows me Shan Shan Te Ma Te. I'll have to ask our Chinese neighbors if they know where I can get it locally.
What spices are in this dip? Like for example the 3 major components?
mfw in europe and not even webshops know what danshan is. The recipe mentioned above is not so much a recipe as a lady throwing a truckload of chilis and some spices into a pan; like what even are the proportions at that point?
rarely have i ever so deeply and immediately wanted to eat something i've seen on the internet as much as those potatoes.
There's a Sichuan variant that adds green onions and skips the sesame paste.
@@fallinginthed33pthat's awesome because I don't keep sesame paste on-hand. How crucial is the peppercorn oil to that recipe in your opinion? I can probably get some, just don't want to go all the way to the market for just the 1 item.
@@turtlepowersf You need those peppercorns to give the oil a flowery, slightly numbing flavor. Nothing else tastes like it.
I've never had danshan, but I live and die by Tajin. I have straight up eaten it like it was a candy or something, just a small amount in my palm and toss it back. Thats how much I love it. Tajin on pineapple is absolutely to die for, so I am sure danshan in the same setting is amazing too haha.
Yup I do the same
Yes! I love Tajin, and now I will look for danshan!
I was watching this and thinking it followed the techniques in Mexico with dried chili that I'm familiar with. Tajin came to mind as well, and was thinking pineapple already as a green mango sub. Glad my chef brain is making connections! Also makes me need that road trip for Mexican Chinese restaurants even more.
Mango is tajin is ethereal
I'm a vegan chef. I cook and eat a LOT of tofu. I can not believe I've never heard of using an alkaline bath for tofu. I followed your recipe for Baojiang Tofu and the textural change is incredible! Thank you so much for turning me on to this
The more I study Chinese cuisine, the more impressed I am. It seems that they were into "molecular gastronomy" before there was even a name for it. It's surprising how much science is incorporated into their cooking. Texture and "mouth feel" is a integral part of their cuisine, so theyve used science to figure out ways to make their food as pleasing as possible. It's disappointing how much chinese cuisine is dumbed down here in the US, although I am able to find some quality restaurants here in California that serve specific, regional foods, but there is still a lot i can't find. Most people just enjoy Chinese food without putting much thought into it. Ever since I was a kid, I'd wonder how they got lean/tough cuts of beef to be so amazingly tender, or how their vegetables remained so crisp in a stir fry. It's hundreds/thousands of years of cooking techniques and scientific experimentation that led us to all the amazing food they offer today.
If you can get Qianzhang (千张) tofu sheets, you can soak it in warm alkaline water for 10 minutes and roll it up tightly into a log, let it firm up for a bit, then you'd got something else that got an interesting texture :)
@@turtlepowersf "how their vegetables remained so crisp in a stir fry" - this coincides with my recent research into how cooking techniques involves overtime, got an interesting story there, can't wait to share :)
@@ChineseCookingDemystified I'll be here for it!
I love this description on Amazon:
Dip the mountain in water, choose Yunnan Baoshan high-quality pepper, Guizhou pepper, Sichuan peppercorns, and mix with various spices.
Naturally grown raw materials, each process is checked, and it is produced by a regular manufacturer. Please rest assured. Edible method: dipping sauce, oil dish, oil chili, stir-fry, barbecue, western food ingredients, cold salad, noodles, rice noodles, etc. Common practice: dry dipping: Put a proper amount of Shanshan dipping sauce into a bowl and dipping it directly with the real thing to experience the unique spicy and delicious fragrance of Shanshan dipping water. Tide dip: Put an appropriate amount of Shanshan dipping water into a bowl, add an appropriate amount of hot soup or boiling water, stir evenly and then dip the dishes. Others can also be served with stir-fried dishes, barbecue, cold salad, etc., in many ways.
I hereby confer upon you the honorary title of Yunnanese for promoting and enhancing the reputation of Yunan cuisine!
Years ago, when I moved to Canada. Danshan is the most valuable thing that I have to put in my carryon worried that I will lose my checked luggage. 😅
Cool! Reminds me a bit of how chaat masala is used for fruit and snack dishes in south asia. You can use it for basically anything though ;)
Yeah, chaat masala is amazing.
I wonder if I could mix it with Mayo and buttermilk and make a sort of Chinese Ranch🤔
Honestly that sounds incredible, especially for folks with a lower spice tolerance
Yes I’ve done that and with sour cream too. Goes well with bagels, hash browns, or anything deep fried.
This was a cool video concept. Fun to see you guys make really quick recipes since you're usually so well researched and in-depth.
Don't forget Old Bay for the mid-Atlantic!
I was watching and thinking...I think I made this from Dianxi's channel and I see that you gave that link. The hardest part is getting the chili profiles right. I basically just winged it and used a crazy mix of all the dozens of chili pepper varieties I grow, lol. It tastes a little different every time and I always wonder how far off I am. 😅 I will be watching this several times to absorb it all and all I can say is that, everyone I share the mix with keeps saying they love it and they put it on everything so I think it's working. ☺
the efficiency and breadth of this video is outstanding
I have a bag of something with this guy's picture in my spice collection. I hope it's Dan Shan!
That’s the stuff they use everywhere in Dianxi Xiaoge’s videos!
That was my first thought...and now I can finally make it! 😁
I am a big Tajin lover on cucumber, radish, tostilocos, or best yet a Spicy Mescal Margarita! So it is no surprised as I am watching this at midnight in the US I am so overwhelmed at the moment-I had no idea Danshan existed or that I needed it in my life. Picking up some at Asian market tomorrow and trying everything you just mentioned!
When you mention Spicy Mezcal Margarita, I started to think if you can make some sort of cocktail using, I don't know, baijiu? And use danshan in place of tajin for chili salt rims? Just an idea...
YESSSS!!!! I've been waiting for this video! I'm lucky enough to have a bag of it sold at my local asian market. Universally one of my favorite condiments.
Love your channel!
Amazing stuff! We need more of this!
Great video- thank you
It is very likely that I won't be able to find this in Mazatlán, México; but I do have access to most of the ingredients. Would you happen to have proportions so I could mix my own? Thanks!!!
Apologies on that front, we probably should've done a homemade mix as well :/ 12 dishes got a bit intense haha. In any event, Dianxi has a recipe, though her version goes a bit heavier on the spice mix: ruclips.net/video/Z4xHKE77-Ts/видео.html
You guys are amazing.
Good gosh, this video is making me want to drive to the store right now and then get in the kitchen.
This video is great! I'm so excited to try this!
Aggressive banana at the end. Damn, like at least buy me some danshan first or something. lmao
😆
Thank you so much for all these terrific ideas!
Thanks for sharing, always love these sort of goes-with-everything base spice blends. Definitely going to be trying this with a bunch of stuff over the next couple weeks!
thanks! i've been looking for this stuff
12 Yunnan (and Yunnan-inspired) recipes all in one video? What a great start to the day! I've found that Yunnans various cuisines are about the hardest to research online if you don't speak any Chinese. I would *love* a video explaining some more of the common flavour profiles/techniques of the region, because that little "tastes pretty Yunnan" quip toward the end really has me questioning what it means for something to taste distinctly Yunnan!
Check out the book "Cooking South of the Clouds" by Georgia Freedman
You guys are great. Thanks for the Vid.
You bring so much good to my routine life 🎉🎉🎉
love the rapid fire video format... super efficient!
Dipping boiled vegs in the powder/broth was unironically one of the tastiest things I've eaten in a while and I like to think I'm a pretty decent cook. I'll eat that twice a week from now on 😅 Thanks so much for introducing me to this awesome lil spice
Y'all have really outdone yourself with this video!
You guys are amazing, please keep this up. It has revolutionised my cooking! 👍
Sour green mango with chili powder, salt, lime juice, powdered oven roasted pumpkin seeds, and Worcestershire sauce... Or cucumber, or carrot, or sour green cherries, or ...
(Ask Central American people, especially from El Salvador 😉)
I tried the crisping technique with the tofu, except that instead of frying it in the pan, I sprayed the pieces with avocado oil and put them in a hot air fryer. Nice results. Puffy.
Wow! So many options! The noodles and potatoes at 5:40 looks incredibly good! Can't wait to try it!
I’m going to buy this and cook all of these. I’ve been hand grinding essentially this (sub Nepali timmur for actual Sichuan peppe and with black pepper) and using it as described for a while. This will save s lot of time.
Wow, that was a lot. Like it. 😄
I think it would be so nice if you did a video about how to make peking duck at home!! You could explore the different provincial styles and how they differ, and how home chefs can be approach the cooking techniques.
It's also good on grilled ice.
Oh, I really need to try the fried potato one!
Are you guys working on a cookbook? I'd buy it in a heartbeat!
absolutely the BEST thing produced in Kuming
hannah che's most recent substack post is on yunnan barbecue and covers similar topics / recipes! between that reading and this video (and this channel's own substack post), i'm really curious. hoping to try to the baojiang doufu as well (which hannah che also covered recently, haha....). thank you for the video (and post)!
Great video, so many delicious ideas! Steph, please wear a helmet on the motorbike! 🙏
Hi, thanks for the video. Looking forward to stacking this like there's no tomorrow.
Question - it may be a silly one - but what oil do you use to make the oil version?
Thanks for the great videos
Dang. I mean your videos are always a wealth of great ideas but they're usually pretty involved recipes with a lot of hard to get ingredients. This though? I'm definitely trying several of these ASAP.
The banana coated in zhanshuila image made me think of going to the bathroom without washing your hands properly after handling hot chillies.
One spicy banana indeed.
(^_^;)
Just to note, Za'atar (originally with ayin) is the common Arabic name, adapted during the islamic conquest of the levant from the original Aramaic chatra, also used in hebrew but for different herbs, But there are other common names for it in different cultures.
The Hebrew name of Za'atar is Ezov ( it is also the origin of the name Hyssop in English) and this is the formal name used in Israel.
Ezov is mentioned numerous times in the bible as a cleansing spice and it is used in some ceremonies,
It is very connected to the Jewish faith and people, and is considered the king of all healing herbs.
The cheese looks great and would be very accessible where I live (UK, paneer is readily available in the supermarkets where I am, also halloumi). I don't think you would need to salt the oil for halloumi as it's very salty already.
DanShan is the new disappointed grandma? Got it.
In the thumbnail, I almost thought it was Steven He's picture.
Ha! I was wondering if this was “dipping chilies” from Dianxi. I made a batch a few years ago. Turned out delicious but crazy hot. Gonna revisit.
1:03 I know this is off topic, but when you used the table to align your chopsticks I felt very seen. I have to do that to use mine, but I've never seen anyone else do it!
thanks
Chili fruit! Basically a simple sort of rujak here in Indonesia, preferred snacks for elementary school kids. Not me, though, I always prefer my fruit un-chili-ed. But I can see this for savoury foods. Fried fish balls?
This is super intriguing, and I’m definitely gonna pick some up on my next trip to the Asian supermarket if I can find it, but do you have any info on the different varieties or how to buy it? Or are they mostly similar enough that I can just pick up any of them?
Mostly similar with slight emphasis on different directions of flavors. I'll say for direct dip Danshan is my personal favorite but for mixing and dipping sauces they work basically identically.
Ah, I use this at home, but I didn't know it was connected with Yunnan and I just took it as seasoning for 烧烤. I dip it when eating hot pot.
I have been looking for the name of this spice mix since I travelled to yunnan years ago I thought I would never find it. Just bought 1kg of this from o/s. Cheers!
Maybe you have some insight on my question. In most of the EU cooking with gas is mostly a restaurant thing and not for home cooking. A wok burner/gas burner puts out about 9kw and my socket can go to about 11kw. Is wok hei through an induction wok similar or even possible?
Haven't been following the channel in a while. Did you move to Yunnan? I get my tea from Yunnan 😊
How does seasoning the oil before frying change the cooking process? Does it change the boiling point of the oil at all?
Grilled tofu, interesting! Do you brush oil on it for a better crust or is it grilled as is?
1:23 yeah basically we do that in mexico as well 😂 mix it with everything. Gotta try this type of mix
Suppose I can't find this mix anywhere, any tips on the ratios for making it myself?
Is this the same spice mix used in Sichian style shao kao??? I've been searching for this spice for forever! I regret not buying it off one of the street vendors 😭😅
Can you guys teach how to ferment tofu? I can't find it in jars.
Can you give us the recipe to make our own Danshan spice mix?
My dad's from Yunnan & I've been eating this shit growing up. This is definitely a SSS tier dip.
I wanna try it with grilled corn and lime mayo
Does salt dissolve in oil? Never heard of the concept of seasoning the oil before
That ending card looks unholy, I definitely wanna try it xD
They carry that Danshan spice at Makro. I can't read Chinese scripts, but I remember the colour scheme and the fish on the label. Only the huge ass bags though, no small ones.
This vid is a certified hood classic
Cannot locate on Amazon at all- no link to purchase anywhere
Huh. I thought you'd have done a segment on "make your own danshan."
I am in Bangkok, where do you go to shop for the Danshan?
Link is in the description:)
Because Fly By Jing (aka Szechuan chili crisp) wasn't bad enough. We couldn't find anything it didn't make better, and now this? Damn/bless you.
Reminds me of eating grilled 建水豆腐on the streets with 单山and 豆腐乳 dip. What’s the difference between 建水豆腐 and 包浆豆腐 ?
建水豆腐 is tofu from the town 建水 and the tofu becomes gooey when grilling. While 包浆豆腐 describe this type of tofu that gets gooey when grilled, they can be from other places.
From the videos I’ve seen online about 建水豆腐 it looks like a laborious crazy coagulation technique. Is that all for show and still the alkaline chemistry creating the texture difference?
I also recall a slight 臭豆腐 flavor to the 建水豆腐. Any thoughts how to recreate that safely?
Interesting! This has some similarity to the seasoning in the Chili Chips recipe. Would probably be good on those! Have to see if I can get it at the Chinese supermarket. UPDATE: Had to order online, but ultimately don't like it! Way too much MSG flavor, and not balanced. Much prefer the chili chips spicing (including the commercially available Magic Chili).
What's the role of baking soda here? I know it changes the ph of water
Can you put it on pizza like red pepper flakes?
its crazy how “premixed dry spices that you eat raw or use as an ingredient” shows up in so many cultures
If someone finds a place that sells this in Europe, that'd be great.
I was not ready for the banana at the end lol
Anyone had any luck finding an online source that isn't Ebay? My local markets are a no go :(
Yunnanese tajin would go so well w tropical fruits imo
Easy to find in Bangkok?
Many Chinese supermarkets carry some sort of Yunnan chili mix. Use Gokoo (悟空外卖) on Wechat mini program and search 蘸水 or 麻辣1+1, or check out Chinese supermarkets on the app, I'm sure you'll find some.
Batata harra!
How does my local Chinese get such firm tofu in their stir-fries. The tofu I buy at the store or even at an Asian toko are always mushy and curmbly.
i sprinkle some on my pizza
What you said about hot wings makes me think that this would go CRAZY as an addition to homemade buffalo sauce
During the pandemic I made every Sunday Fast Food Sunday and I made different fast food dishes, a Crunchwrap being one of them. They were excellent. I did not male pickled onions though. They were fun to make. I have to do that again.
Time to check the chinese grocery store........
im confused, since when is tahin a big thing in mexico? Its a middle eastern and eastern europe thing isnt it?
IM CAJUN AND LEBANESE AND THEY MENTIONED ZA'ATAR AND CREOLE SEASONING???
Ever feel like it could go well in a ceviche or tiradito marinade?
He just keeps going...
Queso de freir is probably more available than halloumi