Dried Emperor Vegetable (Gong Cai)
噛むと「ボリッ、サクッ」と鳴る！火鍋で大人気の「皇帝の野菜」
Description
Stems of stem lettuce (celtuce) split thin and dried, called 'Mountain Jellyfish' in JP. Named 'Gong' (Tribute) because it was offered to Qing emperors. Rehydrating turns it bright green, possessing an astonishing 'crisp, crunchy' texture like jellyfish or herring roe.
Classification: Everyone, Ingredient, Dry Goods, Mountain Jellyfish, Emperor's Veggie, Stem Lettuce, Hot Pot, Crunchy
Shops selling Dried Emperor Vegetable (Gong Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Stem lettuce(Celtuce)
Instructions
- [Typical Uses]
- [Ma La Hot Pot Ingredient]: Pass briefly through boiling hot pot and eat while crunchy (one of the most popular veggie ingredients in current Chinese hot pot).
- [Liangban Gong Cai (Cold Salad)]: Rehydrate, chop, and toss with black vinegar, garlic, and chili oil.
- Pork stir-fry.
Learn more Substitutes, pairings, tips
Key spices
No overpowering taste、but the ultimate 'crunch、snap' texture echoing in the head when bitten
Substitutes at Japanese supermarkets
(Texture irreplaceable. Use pre-made 'Yamakurage' from supermarket deli sections)
Pairing
Hot Pot / Liangban (Cold Salad) / Pork Stir-fry
Trivia
Over-heating destroys the precious texture into mush; the ironclad rule for hot pot is pulling it out 'within 3 minutes'.
Eating tips & etiquette
Looks like green string when dry, but swells instantly in water into a beautiful jade color. Go to a hot pot shop, and many women order refills of this 'Gong Cai' over meat.
Allergen
None