Arrowhead (Ci Gu)
日本のクワイより巨大！お肉の旨味を吸い込む「泥の中のジャガイモ」
Description
The tuber of an aquatic plant. Same as JP 'Kuwai', but Chinese 'Ci Gu' is multiple times larger and used massively as a main braising ingredient. Lacks the strong bitterness of JP Kuwai, offering a fluffiness akin to potatoes or chestnuts that matches rich meat sauces perfectly.
Classification: Everyone, Ingredient, Vegetable, Ci Gu, Arrowhead, Guangdong Cuisine, Jiangnan Cuisine, For Braising, Fluffy
Shops selling Arrowhead (Ci Gu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sagittaria sagittifolia(Arrowhead)
Instructions
- [Typical Uses]
- [Ci Gu Hong Shao Rou]: Braise bite-sized Ci Gu with pork belly. Said that Ci Gu absorbs the fat and becomes tastier than the meat itself.
- [Ci Gu Chao Rou Pian]: Slice and fry with meat.
- Deep-fry into chips.
Learn more Substitutes, pairings, tips
Key spices
Denser than potatoes、fluffier than taro. Faint bitterness cuts through meat fat
Substitutes at Japanese supermarkets
Substitute with JP 'Kuwai' (though smaller), Taro, or Potatoes
Pairing
Pork Belly / Soy Sauce / Spareribs
Trivia
Peeled arrowhead discolors easily, so soak in water immediately. The next day, Ci Gu braised with pork becomes the ultimate feast as flavors permeate the core.
Eating tips & etiquette
Due to its 'sprouting' form, it's used in New Year dishes as a lucky charm, same as in JP. However, in China (esp. Guangdong/Shanghai), it's loved as a delicious daily winter root veg.
Allergen
None