Yellow Chives
ニラ特有の臭みゼロ！上品な甘みと柔らかさを極めた「黄色いニラ」
Description
Chives grown completely blocking sunlight. Without photosynthesis, leaves turn yellow, fibers become extremely soft, and sweetness intensifies. Heavily used in premium Chinese cuisine.
Classification: For Women,Fresh Veg,Premium Chives Hidden from Sun
Shops selling Yellow Chives
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Yellow Chives(chives grown without sunlight)
Instructions
- [Prep/Usage]
- [Prep] Extremely soft and easily damaged, so wash gently and cut uniformly to ~5cm.
- [Yellow Chive & Pork Stir-fry] Rapid-fry on high with shredded pork (Rou Si) using salt and a little soy sauce (Jiuhuang Rou Si). Overcooking makes it soggy; a 'dozens of seconds' fry time is life.
- [Dumpling Filling] Mix with minced pork for dumplings. Overwhelmingly more elegant and sweeter than green chive (Jiucai) fillings, leaving no odor, making it hugely popular with women.
Learn more Substitutes, pairings, tips
Key spices
Retains chive flavor but with a sweet onion-like aroma
Substitutes at Japanese supermarkets
Green chives (though the unique odor will be stronger)
Pairing
Shredded pork stir-fry, Boiled dumpling filling, Spring roll filling
Trivia
[For Women] A premium veg more expensive than regular green chives due to laborious cultivation. Even at famous Xiaolongbao shops like Din Tai Fung, yellow chive menus are pricier. The ultimate ally for working Taiwanese women who want dumplings for lunch but worry about chive breath in the afternoon.
Eating tips & etiquette
[Unique Eating] Wrap it with seafood like shrimp/crab in spring roll wrappers, deep-fry crispy into 'Seafood Yellow Chive Spring Rolls', and eat with mustard soy sauce!
Allergen
None