Chive Flowers / Flowering Chives (Jiu Cai Hua)
ニラよりも甘い！？先端に蕾をつけた「香るシャキシャキ野菜」
Description
The tender 'flower stalks' (stems and buds) of chives harvested before blooming. Sturdier fibers than regular chives (Jiu Cai), offering a superb 'snapping' crunch. Retains the punchy chive aroma but with a strong asparagus-like sweetness when chewed. Highly popular as a stir-fry lead.
Classification: Everyone, Ingredient, Vegetable, Chive Flowers, Jiu Cai Hua, Stir-fry, Mutton Sauce, Seasonal Vegetable, Crunchy
Shops selling Chive Flowers / Flowering Chives (Jiu Cai Hua)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Allium tuberosum(Flowering stems)
Instructions
- [Typical Uses]
- [Jiu Cai Hua Chao Rou Si]: Flash-fry with julienned meat. Chive aroma maximizes meat umami.
- [Beijing Mutton Shabu-shabu Sauce]: Used as 'Jiu Cai Hua Jiang' (fermented paste) as a secret ingredient in the dipping sauce.
Learn more Substitutes, pairings, tips
Key spices
Stamina-inducing chive aroma and rich sweetness overflowing as you chew
Substitutes at Japanese supermarkets
Substitute with the firm base parts of JP chives (though texture is inferior)
Pairing
Julienned Pork / Dou Fu Gan (Pressed Tofu) / Mutton Shabu-shabu
Trivia
The green fermented sauce made from these flowers is essential for Beijing's 'Shuan Yang Rou'. It erases mutton's gaminess and highlights umami.
Eating tips & etiquette
The 'bud' tip is the tastiest; once flowers bloom, stems become too hard to eat. Choosing green stalks with tightly closed buds is the key to freshness.
Allergen
None