Jicama / Yam Bean (Liang Shu / Di Gua)
見た目はジャガイモ、味は梨！？生でも炒めても旨い「砂漠の果実」
Description
A legume root vegetable native to Mexico but widely grown in Southern China (Guangdong, Guangxi, Sichuan etc.). Called 'Liang Shu' or 'Di Gua'. Peeling the brown skin reveals pure white, juicy flesh. Combines pear-like sweetness and lotus-root-like crunch; often eaten raw as a snack.
Classification: Everyone, Ingredient, Vegetable, Jicama, Yam Bean, Di Gua, Crunchy, Sweet, Pear-like
Shops selling Jicama / Yam Bean (Liang Shu / Di Gua)
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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
- Pachyrhizus erosus(Jicama/Yam Bean)
Instructions
- [Typical Uses]
- [Eat Raw]: Peel, slice, and eat like fruit (Southern summer staple).
- [Stir-fry Ingredient]: Fry with pork and bell peppers in salt. Retains 100% crunch even after heating.
- Mince into buns or dumplings as a textural accent.
Learn more Substitutes, pairings, tips
Key spices
Clean sweetness between a pear and a turnip、with an amazing crunchy texture
Substitutes at Japanese supermarkets
(Texture substitute: raw lotus root. Taste substitute: pear)
Pairing
Julienned Pork / Shrimp / Chili Oil Salad
Trivia
The skin is so thin you can peel it by hand like a banana—its greatest trait. Low-calorie and fiber-rich, making it a huge hit among dieting Chinese women.
Eating tips & etiquette
In Northern China, 'Di Gua' means sweet potato, but in the South (Sichuan/Guangdong), it often refers to Jicama; hence 'Liang Shu' is generally used to avoid confusion.
Allergen
None