This is surprisingly easy to make as long as you can find the ingredients. You just boil mung bean starch and let it cool. Voila! In this photo, I put Sichuan chili oil, black vinegar, grated ginger, fermented black beans, and scallions. But I think it would work well with all sorts of other things like peanut sauce (and natto!). You can google “Liang fen” for a bunch of recipes. I found the mung bean starch at the Chinese supermarket on East Broadway at Pike Street #liangfen #sichuanfood #chinesefood #mungbeans #nycfoodie #glutenfree
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