Cold Fern Root Noodle Salad

Boil 200 g of fern root noodles in water until tender, then rinse immediately under cold running water and drain well.

Combine 60 g soy sauce, 40 g Chinkiang vinegar, 10 g sugar, and 5 g salt in a bowl to create the dressing base.

Heat 80 g peanut oil in a pan and flash-fry 30 g minced garlic, 5 g Sichuan peppercorns, and 10 g chili flakes for 10 seconds.