Broad Beans / Fava Beans (Can Dou)
上海の春はそら豆の香り！皮ごと食べるのがツウの「春の豆」
Description
The familiar 'Broad Bean', but an extremely important veg symbolizing spring's arrival in China (esp. Jiangnan/Shanghai). Often smaller and softer-skinned than JP varieties; the standard is frying 'skin-on' when fresh. Its unique fluffy aroma and sweetness decorate spring tables.
Classification: Everyone, Ingredient, Vegetable, Broad Beans, Fava Beans, Jiangnan Cuisine, Spring Flavor, Scallion Oil, Fluffy
Shops selling Broad Beans / Fava Beans (Can Dou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Vicia faba(Broad Beans)
Instructions
- [Typical Uses]
- [Cong You Can Dou (Scallion Oil Broad Beans)]: Absolute signature spring dish of Shanghai. Flash-fry skin-on beans in massive scallion oil, season with salt/sugar.
- [Can Dou Fan]: Cook with rice.
- Fry with Xue Cai (pickled greens).
Learn more Substitutes, pairings, tips
Key spices
Fluffy chestnut-like texture、with noble pea aroma and strong sweetness
Substitutes at Japanese supermarkets
(Use JP Broad Beans)
Pairing
Scallion (Scallion Oil) / Rice / Pork Belly
Trivia
Shanghai people are obsessed with broad bean freshness. The ultimate luxury is frying market-bought beans in scallion oil that same day. If skins are tough, fry until they 'burst' for easier eating.
Eating tips & etiquette
Named 'Can' (Silkworm) allegedly because they are ready when silkworms spin cocoons, or their shape resembles cocoons. Dried ones become snacks or Doubanjiang; fresh ones are a spring-only luxury.
Allergen
None