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Yin Ya Liang Ban

A cold dish of bean sprouts, peppers, bean curd, preserved vegetable, and sauce.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,118 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

The recipe

Time30 minutes

Ingredients

Contains: milk, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Sauce

Directions

Prepare the vegetables

  1. Remove seeds from green and red peppers, then shred them.

  2. Shred Sichuan preserved vegetable, soak for 30 minutes, then wipe dry.

  3. Wash dry bean curd, then shred it.

  4. Boil water.

  5. Parboil green bean sprouts until soft.

  6. Drain the sprouts and wipe them dry.

  7. Put shredded green and red peppers and dry bean curd into hot water. Boil for 1 minute until shredded materials are soft.

  8. Drain the mixture and wipe it dry.

Make the sauce

  1. Put white bean curd cheese into a container, press it, and make a paste.

  2. Add sauce to the bean curd cheese paste, stir, and mix well.

  3. Add bean curd cheese sauce, stir well and mix.

Mix and serve

  1. Put green bean sprouts and shredded materials into a container, mix well.

  2. Serve in a cool container.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Ginger + sesametop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Pepper + gingertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together6,799 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Ginger + parsleytop 7% of all pairs
    Aroma overlapstrong
    Mentioned together676 recipes

    Shared aroma: estragole (anise, licorice).

  5. Ginger + sugartop 9% of all pairs
    Aroma overlaplow
    Mentioned together14,053 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ginger and sugar share little aroma chemistry, yet 14,053 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green bean sprouts
Provide the crisp, watery bulk that gives the cold dish its texture.
White bean curd cheese
Supplies salty, savoury depth and a creamy base for the dressing.
Sichuan preserved vegetable
Adds salty, pickled sharpness and a savoury aroma to the dish.
Dry bean curd
Adds a firm, chewy texture among the soft vegetables.
Sesame oil
Contributes a nutty aroma and a fat-based coating for the other ingredients.

The step that matters

Parboil the green bean sprouts until soft. Bean sprouts that are undercooked stay raw and squeaky, while overcooked ones turn mushy and release water that dilutes the sauce. Brief boiling followed by thorough drying lets them absorb the dressing evenly.

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (pepper, ginger, cheese, sesame, sugar):

  1. Cinnamonbetter flavor fit
  2. Corianderbetter flavor fit
  3. Cardamombetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against pepper, ginger, cheese, sesame, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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