Lemongrass (Xiang Mao)
中国南西部でも大活躍！爽やかなレモンの香りの「魔法の草」
Description
Exactly the same 'Lemongrass' used in Thai Tom Yum Goong. Called 'Xiang Mao' in Chinese. Heavily used as a crucial spice adding refreshing lemon aroma in Yunnan/Guangxi cuisines bordering SE Asia, or in Sichuan hot pot soups.
Classification: Everyone, Spice, Xiang Mao, Lemongrass, Yunnan Cuisine, Thai Cuisine, Citrus Aroma, Baked
Shops selling Lemongrass (Xiang Mao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried (or raw) leaves/stems of Cymbopogon citratus(Lemongrass)
Instructions
- [Typical Uses]
- [Xiang Mao Kao Yu (Yunnan Lemongrass Grilled Fish)]: Stuff a fish belly heavily with lemongrass and charcoal-grill (a massive Yunnan specialty).
- When making hot pot bases, fry in oil to transfer the refreshing aroma.
- Blend material for Lu Shui.
Learn more Substitutes, pairings, tips
Key spices
Vivid、refreshing citrus aroma like lemon、with a faint ginger flavor
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket dried lemongrass
Pairing
Lemongrass Grilled Fish / Sichuan Hot Pot / All Yunnan Cuisine
Trivia
In Yunnan (Xishuangbanna Dai Autonomous Prefecture), lemongrass grilled fish/chicken is eaten daily. It's the symbol of exotic Chinese cuisine where Thai and Chinese culinary roots intersect.
Eating tips & etiquette
When used as a spice for Chinese braises or hot pots, it's generally used not raw, but as 'brown, dried, finely chopped pieces'. Adding this makes heavy beef tallow hot pots astonishingly easy to eat.
Allergen
None