Cilantro / Coriander (Xiang Cai)
If you put this in, it will instantly make Chinese food! Green Devil or Angelic Herb?
Description
The Apiaceae herb called 'Phakchi' in Thai and 'Coriander/Cilantro' in English. Written 'Fragrant Vegetable' and pronounced 'Xiang Cai' in Chinese. The absolute soul condiment of Chinese cuisine nationwide (esp. North/Sichuan), dumped heavily as a 'scallion substitute' to finish all dishes: soups, cold salads, hot pot sauces, stir-fries.
Classification: Everyone, Ingredient, Vegetable, Herb, Xiang Cai, Cilantro, Condiment, Topping, Soul of Chinese Cuisine
Shops selling Cilantro / Coriander (Xiang Cai)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cilantro / Coriander(Fresh)
Instructions
- [Typical Uses]
- [Hot Pot Dipping Sauce (Zhan Liao)]: Pile chopped Xiang Cai high in your bowl of sesame oil (or sesame sauce), garlic, and oyster sauce, eating it with meat.
- [Liangban Niu Rou]: Toss boiled beef and massive Xiang Cai together in black vinegar and chili oil.
- Dump as topping on Beef Noodles or Lanzhou Ramen.
Learn more Substitutes, pairings, tips
Key spices
Intense unique odor likened to stinkbugs or soap、and a refreshing lush citrusy flavor
Substitutes at Japanese supermarkets
(Irreplaceable. Haters can fake the color with scallion or celery leaves)
Pairing
All Beef Dishes / Hot Pot Dipping Sauce / Mutton Skewers
Trivia
In China, it's not just using 'leaves' as garnish; the highly aromatic 'stems' and 'roots' are finely minced and eaten without waste to deodorize meat and add umami.
Eating tips & etiquette
Japanese strongly associate Phakchi with Thai food (Tom Yum Goong), but the world's largest consumer is undoubtedly the Chinese. 'Bu Yao Xiang Cai' (No cilantro!) is the survival Chinese phrase cilantro-hating Japanese traveling in China must learn first.
Allergen
None