Known in Chinese as "ginger juice," this classic Sichuan flavor profile doesn't involve juicing ginger at all—instead, it's a bright and fresh dressing for cold vegetables that features very finely minced ginger. Used on cold dishes, particularly vegetable ones like blanched green beans or spinach, this sauce has a light, bright quality that Fuchsia compares to a vinaigrette. The balanced combination of Chinkiang vinegar, finely minced ginger, and sesame oil enhances the clean and fresh flavor of the vegetables without weighing them down. Fuchsia Dunlop, author of The Food of Sichuan, and Daniel Gritzer discuss the flavor in this video. See recipe @ https://www.seriouseats.com/2020/02/ginger-juice-flavor-sichuan-cooking.html
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