Entries
12 entriesChinese cabbage (napa cabbage)Head-forming napa cabbage can be stir-fried, stewed, pickled as suancai, or stored for winter.FFET10434Wood ear fungusWood ear fungus is gelatinous when fresh, brittle when dried, and commonly sold dried.FFET10437Daylily buds (huanghuacai)Unopened buds are steamed and dried; Datong's buds are thick and hold their shape during long cooking.FFET10438Water bamboo shoot (jiaobai)Jiaobai is the swollen, tender stem of wild rice, stir-fried with pork or chicken or grilled.FFET10439Qingyuan shiitakeShiitake from Qingyuan, Zhejiang, with cultivation methods that developed from notched wood to cut logs and substrate bags.FFET10444Wen County iron-stick yamIron-stick yam from Wen County, Henan, sold fresh and processed into tea drinks and yam powder.FFET10450Weixian radishWeixian green radish comes to market after Shuangjiang: crisp, sweet and juicy, eaten raw or cooked.FFET10451Winter melon (wax gourd)Winter melon goes into soups and gourd bowls, as well as candy and pastry fillings.FFET10470Chinese chives (garlic chives)Chinese chives regrow after cutting; the leaves go into eggs and dumplings, and the flowers become a fermented sauce.FFET10474Lotus seedsLotus seeds can be eaten fresh or dried, cooked in porridge and soups, or made into pastry fillings.FFET10475PumpkinPumpkin can be made into soup, its seeds roasted, and its shoots and leaves eaten as greens.FFET10481Stem lettuce (celtuce)Celtuce is eaten for its thick stem, which can be peeled and eaten raw, stir-fried, or pickled.FFET10487