This is, it's worth noting, just one of many renditions of this dish. It can be served hot as a side or cold as an appetizer. There’s also a version called qiangchao tudousi ("blanch-fried shredded potatoes") that's seasoned more simply, with most of the peppers and vinegar taken out of the equation. And there are even iterations beyond the borders of China, from the Tibetan alu sipsip to the Korean gamja bokkeum.

Serious Eats Suanla Tudousi (Hot-and-Sour Sichuan Stir-Fried Potatoes) Recipe