Cold kelp salad (Liangban haidai)

1. Soak the kombu in plenty of cold water for 30 minutes until softened and swollen; wash thoroughly to remove the salty, slippery coating.

2. Bring the water to the boil and cook the kombu for 10 minutes until tender but still with some bite; cool in cold water and drain.

3. Cut the kelp into thin strips 5-6 cm long.

4. Finely chop the garlic and thinly slice the chilli; toast the sesame seeds in a dry pan until golden.

5. For the dressing, mix the rice vinegar, soy sauce, sugar, salt and sesame oil, then toss the kelp with it, the garlic and the chilli.

6. Sprinkle with the toasted sesame seeds and serve after chilling for at least 15 minutes.

Tip: A favourite cold dish of northern Chinese eateries and coastal towns, rich in minerals and very low in calories. It keeps for two days in the fridge – and tastes even better the next day.