Purple Choy Sum / Hon Tsai Tai (Hong Cai Tai)
武漢の冬のプライド！加熱すると緑に変わる「魔法の紫ネギ」
Description
A famous Brassicaceae vegetable from Wuhan, Hubei. Stems are vivid reddish-purple with yellow flowers resembling JP rapeseed. A mysterious veg where the purple pigment (anthocyanin) melts away during cooking, turning the stems bright green. Lacks rapeseed bitterness, offering strong asparagus-like sweetness and stickiness.
Classification: Everyone, Ingredient, Vegetable, Hong Cai Tai, Purple Choy Sum, Hubei Cuisine, Wuhan Specialty, Stir-fry, Rapeseed
Shops selling Purple Choy Sum / Hon Tsai Tai (Hong Cai Tai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Brassica rapa var. purpuraria
Instructions
- [Typical Uses]
- [La Rou Chao Hong Cai Tai]: The absolute king of Wuhan cuisine. Wok-fry on high with Chinese bacon (La Rou). The meat fat coats the purple stems, creating peak umami.
- Garlic salt stir-fry.
Learn more Substitutes, pairings, tips
Key spices
Elegant asparagus-like sweetness and a slightly slimy texture. Almost zero bitterness
Substitutes at Japanese supermarkets
Substitute with JP Rapeseed or Asparagus-na, but the sweetness and purple color are unique
Pairing
La Rou (Chinese Bacon) / Garlic / Soy Sauce
Trivia
The purple pigment is water-soluble; boiling turns the water black/blue-purple. To retain color, the trick is flash-frying in generous oil. The resulting purple sauce is nutritious and delicious.
Eating tips & etiquette
Wuhan has the 'Hongshan Caitai' brand, once an imperial tribute in the Tang Dynasty. The colder the winter, the deeper the color and the stronger the sweetness.
Allergen
None