蒜泥 (suànní, 'garlic mud/paste') is everywhere in northern Chinese cuisine: dipping sauce for dumplings, mixed with soy sauce and vinegar, or stirred into
蒜泥白肉 (suànní báiròu, sliced pork with garlic sauce). Many home cooks prefer a
蒜臼 (suànjiù, mortar and pestle) over a
蒜泥器 for stronger flavor release.
