The recipe is called Tǔdòu sī. This Chinese recipe is a novel method of cooking finely shredded potato, slightly undercooked, still having a crunchy texture. I thought is very intriguing, so I had to cook it.
I like it, although is quite strange to eat the potatoes undercooked. So, I’ll probably cook potatoes in a similar way, but I’ll keep them 2 more minutes on the hob, a small western twist.