Chinese chives

also known as garlic chives, oriental garlic, asian chives or chinese leek.

Pronunciation of the Chinese names for A. tuberosum, 韭菜, vary between Mandarin Chinese and Cantonese, as well as other dialects.

For instance, the green leaves are jiu cai, the flower stem jiu cai hua, and blanched leaves jiu huang in Mandarin, but gau tsoi (kow choi), gau tsoi fa, and gau wong in Cantonese, respectively.[ Other renderings include cuchaykucaikuchay, or kutsay. The leaves are used as a flavoring in a similar way to chives, scallions, or garlic, and are included as a stir fryingredient.

In China, they are often used to make dumplings with a combination of egg, shrimp, and pork. They are a common ingredient in Chinese jiǎozi dumplings and the Japanese and Korean equivalents. A Chinese flatbread similar to the scallion pancake may be made with garlic chives instead of scallions;

such a pancake is called a jiucai bing (韭菜饼) or jiucai you bing (韭菜油饼). Garlic chives are also one of the main ingredients used with yi mein (E-Fu) dishes

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