(Optional) Skip this if using baby spinach. If using larger heads of spinach with thick and long stems, rinse the dirt off the spinach with running tap water. Use a pair of scissors to snip off and discard the root part. Cut the spinach into 3” (8-cm) long pieces. Place in a big bowl and add cold water to cover. Soak for 5 minutes. Once done, drain the spinach thoroughly. Heat a big pot of water until boiling. Add the spinach. Blench for 20 seconds. Immediately transfer to a colander to drain off as much water as you can. Then very gently squeeze the spinach to remove some water.

Heat the oil in a wok or large skillet over medium-high heat until hot. Add the garlic. Stir and cook to release fragrance, 20 seconds or so.

Add the spinach and spread it out in the pan, then sprinkle the chicken bouillon powder and salt evenly over it. Stir and cook rapidly until the spinach has turned tender. Pour in the Chinkiang vinegar and stir to mix again. Turn off the heat. Transfer everything to a large plate. Serve hot as a side dish.