They are also called Chinese black mushrooms, which is a bit misleading as the mushrooms can range in color from grey to light brown. See our recommended Chinese food itineraries for inspiration: Our tours can be customized.
Outside of China, long beans are used in Malaysian and Thai cooking. FluentU is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 1.
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Popular Chinese dishes made with eggplant include Szechuan eggplant braised in garlic sauce and eggplant in garlic sauce.
The word is the same whether we’re talking about the bigger, darker Chinese eggplant or the one you’re used to seeing in your local shop. Will it be 白菜 (Chinese cabbage), 冬瓜 (winter melon) or 笋 (bamboo shoots)? It can be steamed, stir-fried, and sauteed; the only thing to watch out for is not to overcook it. It is a type of cabbage but instead of a tightly packed head the leaves are in a cluster, giving the vegetable a shape similar to celery. The process of cooking bamboo shoots is long, but that doesn’t stop the Chinese people from including this mild-flavored vegetable in their dishes. “Even though it may seem more awkward or … Bitter melon is known for its unusual appearance and taste. You'll find Chinese garlic chives lending flavor to soups, stews, and other slow-cooked dishes. Their crisp texture and sweet flavor are used in stir-fries and salads. They are usually stir-fried with meat or with garlic sauce.
Chinese dishes often contain peanuts or peanut oil—much more than we’re used to in Western cooking. Again, 洋 (yáng) means “foreign.” Adding 葱 (cōng) makes the word refer to green onion, the type most commonly used in Chinese cuisine. They are cut from the plant once they appear above the ground to preserve their tenderness and because if they are left to grow exposed, they will turn a green color. It’s always a good idea to give the whole vegetables a wash and rinse before cutting them.
An eastern Chinese specialty, creamed cabbage, consists of leaves of shredded cabbage that are braised in a rich mixture of milk, chicken stock, rice wine, and seasonings. Lotus Root. Lotus root adds a crisp texture and sweet flavor to Chinese stir-fries, soups, and salads, where they are often added raw.
Chinese garlic chives have a strong "garlicky" flavor while yellow chives have a mild taste similar to onions. Some are thicker and like those in the West, others are thin and long. Much of what they eat is probably what you eat too, but there are a lot of vegetables you've probably never even seen.
Try a simple stir-fried flowering chives or stir-fry beef with flowering chives and bean curd.
Bitter melon is known for its unusual appearance and taste. Chinese eggplants are usually long with a purple skin. You may have eaten bamboo shoots at a Chinese restaurant as they are often part of a stir-fry. Other common names for long beans include yard long beans, snake bean, and Chinese pea. Bok choy is very similar to Chinese cabbage. You’ll also learn some interesting facts about Chinese cuisine.
In Chinese cuisine, pickled white radish salad is often served as a side dish. People buy them at a market or sprout them at home.
Here are the 10 most common vegetables you'll find eaten in China and how you can eat them. Chinese cuisine is not only mouth-wateringly delicious but also chock full of fresh veggies! As the name implies, bamboo shoots are the edible shoots of the bamboo plant, which is native to Asia. Bok choy (also called pak choi) is used to enhance everything from potstickers to soups to stir-fries. “Peanut” in Chinese is rather interesting when broken down: Similar to zucchini or cucumber, winter melon is usually added to stir-fry or braised dishes in Chinese cuisine.