Iron Stick Yam (Tie Gun Shan Yao)
鉄の棒のように細くて硬い！煮込むと極上の「ホクホク甘い芋」
Description
A brand Chinese Yam (Shan Yao) specialty of Jiaozuo, Henan Province. Unlike watery JP Nagaimo, it's so slender it's called an 'Iron Stick' (Tie Gun) and has red spots on the skin. Because it has low moisture and extremely dense starch, braising makes it 'maximally fluffy' (Mian) like a potato or chestnut—a premium grade.
Classification: Everyone, Ingredient, Vegetable, Shan Yao, Iron Stick Yam, Chinese Yam, Fluffy, For Soup, Medicinal
Shops selling Iron Stick Yam (Tie Gun Shan Yao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chinese Yam(Fresh Nagaimo/Yamaimo)
Instructions
- [Typical Uses]
- [Shan Yao Pai Gu Tang (Yam & Rib Medicinal Soup)]: Braise peeled, chunked Iron Stick Yam with pork and goji. Dissolved starch gives the soup gentle thickness.
- Top with blueberry jam as a sweet cold dessert (Lan Mei Shan Yao).
- Hot pot ingredient.
Learn more Substitutes, pairings, tips
Key spices
Low moisture means no crispness; dense、fluffy sweetness evoking sweet potatoes or chestnuts
Substitutes at Japanese supermarkets
JP 'Yamatoimo' or 'Jinenjo' are close substitutes due to low moisture and strong stickiness
Pairing
Pork Sparerib Soup / Blueberry Jam / Ma La Hot Pot
Trivia
Hands getting itchy when peeling is the same as JP Nagaimo. High-end restaurants often serve desserts where this Iron Stick Yam is mashed like potatoes and sweetened.
Eating tips & etiquette
JP Nagaimo is generally 'grated into Tororo (raw)' or 'julienned and eaten crisp', but Chinese Shan Yao is absolutely basically 'braised as a soup ingredient to eat its fluffiness'.
Allergen
None