Chinese name: 凉拌茼蒿 (liáng bàn tóng hāo)
Characteristics: Cold Garland Chrysanthemum is fresh, mild and tasty, with good medicinal effects. Garland chrysanthemum is rich in vitamins, carotene, multi-amino acids and coarse fiber, having the functions of promoting digestion as well as stimulating the appetite. Cold Garland Chrysanthemum is just made through brief blanching, which best maintains garland chrysanthemum's nutrition well. |  |
Ingredients:
garland chrysanthemum, 200 g red chili shreds green onion shreds ginger shreds garlic shreds chicken essence (chicken stock/bouillon) salt cooking oil Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste. |  |
Methods:
 Step 1: Wash and clean the garland chrysanthemum, and place on a plate. Half fill a wok with water and bring the water to boil. Then add the garland chrysanthemum, and stir and blanch for 50 seconds and then pick them out of the wok. Remove excess water through a colander, and place onto a plate again. |
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| Step 2: Place the red chili, green onion, ginger and garlic shreds on the blanched garland chrysanthemum. Pour the water out of the wok, and place the wok over high heat until hot. Add some cooking oil until the oil is sizzling. Turn off the heat, and pour the oil onto the prepared ingredients. |
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| Step 3: Add the salt and chicken essence on to the oiled ingredients on the plate, and stir it well with a patula or chopsticks. Finally, sprinkle some fresh red chili or green onion shreds to make it more attractive finally. |
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Cold Garland Chrysanthemum is ready.
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 source:http://www.travelchinaguide.com/tour/food/chinese-cooking/cold-garland-chrysanthemum.htm |
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