Choy Sum / Chinese Flowering Cabbage (Cai Xin)
広東料理の緑といえばこれ！甘みのある「中国の菜の花」
Description
The most popular green vegetable in Cantonese cuisine. A Brassicaceae veg eaten as young stems and leaves before yellow flowers bloom. Resembles JP rapeseed but lacks bitterness, featuring strong asparagus-like sweetness and crunchy stem texture. Usually the default 'stir-fried greens' in HK/Guangdong.
Classification: Everyone, Ingredient, Vegetable, Choy Sum, Cai Xin, Guangdong Cuisine, Classic, Stir-fry
Shops selling Choy Sum / Chinese Flowering Cabbage (Cai Xin)
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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. parachinensis
Instructions
- [Typical Uses]
- [Bai Zhu Cai Xin (Blanched Choy Sum)]: Pour oyster sauce and hot peanut oil over briefly blanched Choy Sum (Cantonese absolute staple).
- Garlic stir-fry (Suan Rong Cai Xin).
- Soup ingredient or meat garnish.
Learn more Substitutes, pairings, tips
Key spices
Rapeseed-like flavor without bitterness; concentrated rich sweetness in the stems
Substitutes at Japanese supermarkets
Substitute with JP Rapeseed or Asparagus-na (Rapeseed is slightly bitter)
Pairing
Oyster Sauce / Peanut Oil / Chicken Bouillon
Trivia
Stems and leaves cook differently; the pro tip for vivid color is submerging stems first, then leaves seconds later.
Eating tips & etiquette
Cantonese are picky about Choy Sum; 'Ningxia Cai Xin' is a premium brand because the temperature gaps there maximize its sweetness.
Allergen
None