Sichuan Stem Mustard (Bang Bang Cai)
四川の冬の奇跡！タケノコよりも柔らかい「幻の棒状野菜」
Description
A highly rare Brassicaceae veg harvested only around Leshan, Sichuan. Resembles thick asparagus or 'Wo Sun' (Stem Lettuce) but is distinct. Only available for months in winter; the peeled white flesh has a premium texture like bamboo shoots made 10x softer.
Classification: Hardcore, Ingredient, Vegetable, Bang Bang Cai, Sichuan Cuisine, Stem Veg, Seasonal, Tender, Delicacy
Shops selling Sichuan Stem Mustard (Bang Bang 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
- Brassica juncea(Sichuan variety)
Instructions
- [Typical Uses]
- [Bai Zhu Bang Bang Cai]: Peel, slice lengthwise, blanch, and eat with a special chili oil dip.
- [Bang Bang Cai Chao Rou]: Stir-fry with pork.
- Soup ingredient.
Learn more Substitutes, pairings, tips
Key spices
Elegant green aroma、intense corn-like sweetness、and an ultimate softness that melts in the mouth
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, 'Wo Sun' or the soft part of broccoli stems)
Pairing
Chili Oil Sauce / Garlic / Pork Belly
Trivia
While 'Wo Sun' is for crunch, 'Bang Bang Cai' is for fluffiness/melting textures. Many Chinese outside Sichuan don't even know it—the ultimate local vegetable.
Eating tips & etiquette
For Sichuanese, eating 'Bang Bang Cai' in winter is one of the year's most luxurious delights. True to its name, it's shaped like a 'stick', but the flavor is surprisingly delicate.
Allergen
None