This dish is made by deep-frying bellflower roots with a batter made of starch, then glazing them with a spicy sauce based on red chili paste. Bellflower roots are rich in saponin, which helps with the springtime yellow dust and airborne fine dust particles. What’s more, deep-frying bellflower roots help children and picky eaters overcome the naturally bitter taste of the roots. The bellflower roots are submerged in salted water, then battered and deep-fried until crisp. Then, deep-fried bellflower roots are tossed in a sauce made from red chili paste, starch syrup, and garlic to complete this dish. The combination of crunchy bellflower root and sweet-and-spicy sauce makes it ideal as a side dish as well.

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