Watercress (Xi Yang Cai)
広東スープの定番！加熱すると甘くなる「海のほうれん草」
Description
Watercress (European origin), but in Guangdong/HK, it's called 'Xi Yang Cai' and is an essential star for winter/spring soups. Unlike JP salad cress, large thick-stemmed ones are used. Peppery when raw, but long simmering makes it surprisingly sweet and yields a profound broth.
Classification: Everyone, Ingredient, Vegetable, Watercress, Xi Yang Cai, Guangdong Cuisine, For Soup, Clearing Heat, Lao Huo Tang
Shops selling Watercress (Xi Yang Cai)
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How to use
Ingredients
- Nasturtium officinale
Instructions
- [Typical Uses]
- [Xi Yang Cai Zhu Gu Tang]: Winter Guangdong staple. Simmer for hours with pork ribs, Chen Pi, candied dates, and monk fruit until meltingly soft.
- Garlic stir-fry on high.
- Blanched cold salad.
Learn more Substitutes, pairings, tips
Key spices
Peppery freshness when raw; deep spinach-like sweetness and unique herbal aroma when simmered
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Watercress' (though large quantities are needed for soup)
Pairing
Pork Spareribs / Candied Dates / Dried Tangerine Peel / Hot Pot
Trivia
Braising turns it brown, but those 'mushy leaves' are the tastiest state. In Cantonese homes, picking out the watercress from the soup and eating it with soy sauce is a delight.
Eating tips & etiquette
Cantonese believe drinking Watercress soup moistens lungs and clears body heat. Because its aroma neutralizes meat greasiness, it's a highly popular hot pot ingredient in winter.
Allergen
None