Mallow / Chinese Mallow (Dong Han Cai / Ma Ti Cai)
お口の中でとろける！スープを極上の滑らかさにする「冬の癒やし菜」
Description
A Malvaceae vegetable highly loved in SW China (Sichuan, Chongqing, Hunan, Guizhou) during winter. Round leaves that develop 'intense slime when heated'. Braising in soup makes it so meltingly soft it slips off chopsticks, called 'Queen of Soups' for its premium smooth throat-feel.
Classification: Everyone, Ingredient, Vegetable, Dong Han Cai, Chinese Mallow, For Soup, Slimy Vegetable, Sichuan Cuisine, Winter Vegetable
Shops selling Mallow / Chinese Mallow (Dong Han Cai / Ma Ti Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Malva verticillata(Chinese Mallow)
Instructions
- [Typical Uses]
- [Dong Han Cai Xi Fan (Mallow Porridge)]: Sichuan/Hunan winter breakfast staple. Simmer with porridge until mushy.
- [Mallow & Tofu Soup]: Savory soup with tofu. Completes a premium thickened health soup.
Learn more Substitutes, pairings, tips
Key spices
Quirk-free very gentle sweetness. A unique 'meltingly slimy' throat-feel with zero perceived fiber
Substitutes at Japanese supermarkets
Substitute sliminess with Molokhia or Okra, but aroma and softness differ
Pairing
Porridge (Plain) / Tofu / Pork Lard
Trivia
Massaging the leaves slightly during washing extracts more slime. Adding to porridge or soup with a drop of lard (Zhu You) is the secret to maximizing its potential.
Eating tips & etiquette
As the name 'Winter Cold Veg' suggests, it tastes best when it gets frosty. In China, its 'slime power' is so recognized it's believed to aid childbirth (lubricate the birth canal), though pregnant women are cautioned not to overeat.
Allergen
None