Hot and sour shredded potato (Suanla tudousi)

1. Peel the potatoes, cut into thin slices, then into matchsticks; rinse in cold water until the water runs clear, then soak in cold water for 10 minutes and drain thoroughly.

2. Thinly slice the garlic, break the dried chillies in half and slice the spring onion.

3. Heat the oil in the wok and fry the Sichuan pepper for 20-30 seconds, then remove it with a slotted spoon so only its aroma remains in the oil.

4. Add the chillies and garlic, fry for 15 seconds, then add the potatoes and toss over high heat for 2-3 minutes.

5. Pour the rice vinegar down the side of the wok, sprinkle with salt and sugar and stir-fry for another minute until the potato is translucent but still crunchy.

6. Stir in the spring onion and serve immediately.

Tip: A favourite side in northern Chinese canteens: the potato isn't cooked soft but stays crunchy, like a salad. Soaking washes out the starch so the strips don't stick together.