Suanla bocai is a traditional dish originating from Sichuan. It's usually made with a combination of spinach, Zhenjiang vinegar, soy sauce, chicken stock, sugar, and chili oil. The spinach is blanched, refreshed under cold water, drained, cut into strips, and arranged on a serving dish.

A mixture of soy sauce, chicken stock, chili oil, sugar, and Chinkiang vinegar is stirred into a sauce that is then poured over the spinach before the dish is ready to be served. Suanla bocai is always served cold, usually as an appetizer.