---
title: "Di San Xian (Three Earthly Delicacies) (地三鲜)"
description: "Di San Xian is a classic Northeastern home-style dish. The eggplant is soft and tender, the potato is fluffy and fragrant, and the green chili pepper is crisp. The savory, salty sauce makes it extremely appetizing. The combination of ingredients provides abundant vitamins and dietary fiber, while the potato delivers satisfying carbohydrate energy."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_di-san-xian.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_di-san-xian/"
---

# Di San Xian (Three Earthly Delicacies)

**地三鲜 · dì sān xiān**

> Time: 40 min · Difficulty: Medium · Calories: 264 kcal · Serves: 2 servings · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

Di San Xian is a classic Northeastern home-style dish. The eggplant is soft and tender, the potato is fluffy and fragrant, and the green chili pepper is crisp. The savory, salty sauce makes it extremely appetizing. The combination of ingredients provides abundant vitamins and dietary fiber, while the potato delivers satisfying carbohydrate energy.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_di-san-xian.jpg)

## Ingredients

- 200 g Eggplant (茄子) — per serving
  - Tip: Choose long eggplants with glossy purple skin that feel springy when squeezed.
- 150 g Potato (土豆) — per serving
  - Tip: Choose yellow-fleshed potatoes with smooth skin and no sprouts for a fluffier texture.
- 3-4 pieces Green chili pepper (尖椒) — per serving
  - Tip: Choose fresh green chili peppers that are bright green and firm to the touch.
- 8 g Starch (淀粉) — per serving
  - Tip: Cornstarch or potato starch can both be used.
- 5 g Scallion (葱) — per serving
  - Tip: Use the white part of the scallion for a more fragrant flavor.
- 5 g Ginger (姜) — per serving
  - Tip: Peel and mince old ginger.
- 15 g Garlic (蒜) — per serving
  - Tip: Prepare plenty of minced garlic; it is the soul of Di San Xian.
- 15 ml Fermented broad bean chili paste (doubanjiang) (豆瓣酱) — per serving
  - Tip: Use a salty, savory fermented broad bean chili paste (doubanjiang).
- 10 ml Light soy sauce (生抽) — per serving
  - Tip: Regular light soy sauce is fine; it is used to enhance umami.
- 10 g White sugar (白糖) — per serving
  - Tip: Used to enhance umami and balance the bitterness of the sauce.
- about 180 ml Cooking oil (食用油) — per serving
  - Tip: Prepare enough quantity for frying.
- 80 ml Water (清水) — per serving
  - Tip: Used to make the sauce.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Kitchen paper, Seasoning bowl, Pot lid, Slotted spoon

## Method (10 steps)

1. **Wash and Peel** — Wash the potato, eggplant, and green chili pepper. Peel the potato.
   - Duration: 2 min
   - Tip: If you don't cut the peeled potato into pieces immediately, soak it in water to prevent oxidation.
   ![Step 1: Wash and Peel](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_1.jpg)
2. **Cut Ingredients into Pieces** — Cut the eggplant and potato into irregular small pieces of about 15g each. Tear the green chili pepper along the grain into pieces about 25% larger than the potato and eggplant pieces.
   - Duration: 4 min
   - Tip: Rolling-cut pieces increase the surface area for heat absorption, allowing the flavors to penetrate better.
   ![Step 2: Cut Ingredients into Pieces](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_2.jpg)
3. **Remove Moisture from Ingredients** — Remove as much surface moisture from the green chili pepper as possible using kitchen paper or by air-drying for half an hour.
   - Duration: 1 min
   - Tip: This step is very important and effectively prevents oil splatter when frying.
   ![Step 3: Remove Moisture from Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_3.jpg)
4. **Prepare Aromatics and Sauce** — Cut the scallion into segments (5g), mince the ginger (5g), and mince the garlic (15g), then divide the garlic into two equal portions. In a bowl, combine 10ml light soy sauce, 10g white sugar, 8g starch, and 80ml water, and stir until well mixed.
   - Duration: 3 min
   - Tip: Starch settles easily; stir again before use.
   ![Step 4: Prepare Aromatics and Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_4.jpg)
5. **Fry the Potatoes** — Heat a wok and add 150ml cooking oil. Add the potatoes and fry for 3-4 minutes until golden brown and a chopstick can pierce them easily. Remove the potatoes and leave the oil in the wok.
   - Duration: 4 min
   - Tip: The potatoes need to be fully fried through to achieve a fluffy, fragrant texture.
   ![Step 5: Fry the Potatoes](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_5.jpg)
6. **Fry the Eggplant** — Add the eggplant and fry for 2-3 minutes until about 70% cooked. Remove once it becomes soft, the edges are slightly charred, and it starts to release oil.
   - Duration: 3 min
   - Tip: Eggplant absorbs a lot of oil; frying until it releases oil ensures a non-greasy texture.
   ![Step 6: Fry the Eggplant](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_6.jpg)
7. **Blanch the Green Chili Pepper in Oil** — Add more oil if needed. Add the green chili pepper pieces and fry for about 15 seconds until the skin blisters, then remove immediately. Pour out the remaining oil from the wok.
   - Duration: 30 sec
   - Tip: The green chili pepper only needs a very short time in the oil; watch closely for the blistered skin pattern.
   ![Step 7: Blanch the Green Chili Pepper in Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_7.jpg)
8. **Sauté the Aromatics** — Heat the wok again and add 15ml fresh cooking oil. Over medium-low heat, sauté the scallion, ginger, and half of the minced garlic (7.5g) until fragrant. Add the fermented broad bean chili paste (doubanjiang) and stir-fry until red oil is released.
   - Duration: 1 min
   - Tip: Doubanjiang can burn easily; reduce the heat to low.
   ![Step 8: Sauté the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_8.jpg)
9. **Thicken and Toss** — Pour in the sauce from the seasoning bowl and stir vigorously over high heat until the sauce becomes thick and glossy. Add all the ingredients and toss over high heat for 20 seconds until evenly coated.
   - Duration: 40 sec
   - Tip: Work quickly to prevent the sauce from sticking to the wok.
   ![Step 9: Thicken and Toss](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_9.jpg)
10. **Add Garlic and Serve** — Turn off the heat. Sprinkle in the remaining 7.5g minced garlic, toss to combine, and serve on a plate.
   - Duration: 20 sec
   - Tip: Adding raw minced garlic at the end is key to bringing out the flavor of Di San Xian.
   ![Step 10: Add Garlic and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_di-san-xian/step_10.jpg)

## Tips

- It is reasonable to use more sugar than starch; starch primarily acts as a physical thickener and is not responsible for seasoning.
- Eggplant shrinks to about one-quarter of its original volume after frying. It is normal for the volume to decrease significantly from wok to plate.
- Green chili pepper can cause oil to splatter instantly when it hits the hot oil. Always use a pot lid as a shield in front of you for safety.
- Starch settles easily in the seasoning bowl; be sure to stir thoroughly again before adding it to the wok.

## Overview image

![Di San Xian (Three Earthly Delicacies) — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_di-san-xian_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/地三鲜/地三鲜.md

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---

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