Hangzhou Long Eggplant (Hang Qie)
皮が薄くてトロトロ！お箸で簡単に裂ける「杭州の極細ナス」
Description
A specialty of Hangzhou, Zhejiang. Vastly longer and thinner (20-30cm) than JP eggplants, with pale purple skin. Its greatest trait is 'incredibly thin skin and extremely soft flesh'. Absorbs oil/seasoning like a sponge, melting instantly into mush when heated—China's most highly-regarded eggplant variety.
Classification: Everyone, Ingredient, Vegetable, Hang Qie, Eggplant, Hangzhou Specialty, Tender, Stir-fry, Steamed
Shops selling Hangzhou Long Eggplant (Hang Qie)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Solanum melongena(Long variety)
Instructions
- [Typical Uses]
- [Minced Pork Eggplant (Rou Mo Qie Zi)]: Wok-fry hand-torn eggplant with minced pork. The thin skin melts away without leaving any residue in the mouth.
- [Steamed Eggplant]: Steam, chill, and toss with garlic soy sauce.
Learn more Substitutes, pairings, tips
Key spices
Less astringent than JP eggplant、creamy with rich sweetness. So soft you forget the skin exists
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Long Eggplant' or 'Ultra-long Eggplant'
Pairing
Minced Pork / Doubanjiang / Soy Sauce / Garlic
Trivia
Known nationwide as the 'King of Eggplants'; high-end restaurant eggplant dishes always specify Hang Qie. Its compatibility with oil is world-class, so dieters should beware of oil absorption.
Eating tips & etiquette
Chinese chefs say 'it's a waste to cut Hang Qie with a knife'. Tearing it vertically by hand preserves fibers and allows peak flavor absorption.
Allergen
None