Round Eggplant (Yuan Qie)
ドッシリ肉厚な重量級！東北料理「地三鮮」には欠かせない丸ナス
Description
The mainstream eggplant in Northern China (Beijing/Northeast). Huge, volleyball-sized 'round' or 'egg' shapes with thick, dark skin. If Southern Hang Qie is 'melting', this Yuan Qie is 'sturdy and meaty'. Low in moisture and resistant to disintegrating, suited for heavy dishes braised with potatoes.
Classification: Everyone, Ingredient, Vegetable, Round Eggplant, Yuan Qie, Northern Cuisine, For Braising, Di San Xian, Thick Flesh
Shops selling Round Eggplant (Yuan Qie)
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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
- Solanum melongena(Round variety)
Instructions
- [Typical Uses]
- [Di San Xian (Potato/Eggplant/Bell Pepper)]: King of Northeast cuisine. Deep-fried eggplant, potato, and bell pepper wok-tossed in soy glaze. The meaty eggplant texture rivals the potato.
- Soy-braised eggplant.
- Sliced, battered, and fried.
Learn more Substitutes, pairings, tips
Key spices
Densely packed flesh with a rich、satisfying umami like a steak
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Beinasu' (American Eggplant)
Pairing
Potato / Peanut Oil / Soy Sauce / Sugar
Trivia
In 'Di San Xian', eggplant acts as the 'meat' by absorbing oil. Making it with thin JP eggplants results in them melting away; thus, meaty varieties like Yuan Qie are mandatory.
Eating tips & etiquette
In Northern markets, these giant round eggplants are piled high on the ground. One is enough for a whole family's side dish. Due to the thick skin, Chinese homes often peel them entirely before cooking.
Allergen
None