Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chinese Leeks


helenas
 Share

Recommended Posts

Cannot find any information of Chinese Leeks which started to appear in local asian groceries recently.

They remind me of yound garlic :unsure: Damn tasty even in their raw state, although i'm planning to make a basic stir-fry with chinese broccoli.

Any information greatly appreciated.

EDIT: they look like a young leek although a bulb as more pronounced.

Edited by helenas (log)
Link to comment
Share on other sites

You may be talking about garlic chives, a.k.a. jiu cai/gau choy. I wouldn't stir fry them with another green vegetable, as they would tend to overpower it. My wife usually uses them with meats, eggs, and in soup. She makes a shui jiao stuffing that's mostly jiu cai with a little ground pork (always makes me belch) and a fuyong-like thing with beaten eggs.

Link to comment
Share on other sites

If you are talking about the green stem with the flower-bud tip (Jiu cai hua) rather than the leek (da suan) that is white, or the Chinese chive that is flat, then my favorite way is the stir/fry it with beef hreds that have been marinated with a soy, sherry, sugar, cornstarch and hoisin marinade.

Dahlen and Phillips's "A Popular Guide to Chinese Vegetables", describes leeks as 10 to 12 inches long,1' in diameter, cylindrical, and a non-bulbous neck. They say the Cantonese treat it as an onion -- like in stir/fried beef and onions. In the North it is chopped in strips and rolled, in a pancake, with filling and a sauce, but it doesn't give a recipe.

Link to comment
Share on other sites

If you are talking about the green stem with the flower-bud tip (Jiu cai hua) rather than the leek (da suan) that is white, or the Chinese chive that is flat, then my favorite way is the stir/fry it with beef hreds that have been marinated with a soy, sherry, sugar, cornstarch and hoisin marinade.

Dahlen and Phillips's "A Popular Guide to Chinese Vegetables",  describes leeks as 10 to 12 inches long,1' in diameter, cylindrical, and a non-bulbous neck. They  say the Cantonese treat it as an onion -- like in stir/fried beef and onions.  In the North it is chopped in strips and rolled, in a pancake, with filling and a sauce, but it doesn't give a recipe.

I wasn't familiar with the term Chinese leeks, but Google brought up a number of mentions that it was another name for Chinese chives (which is yet another name for jiu cai), or, to be scientific, Allium Tuberosum. I don't recall if they have any visible bulb, but we only use the green shoots in any event. They are available year round here (well, this is California). Are we all talking about the same thing?

Da suan is what my wife calls common garlic.

Link to comment
Share on other sites

Dahlen and Phillips's "A Popular Guide to Chinese Vegetables",  describes leeks as 10 to 12 inches long,1' in diameter, cylindrical, and a non-bulbous neck.

This description sounds like a regular leek.

The chinese leeks i have look differently and they are not chives either: at least they don't look similar to any of three varieties of chives i see in asian groceries.

They have a small (1/2-3/4 inch) but pronounced white bulb with somewhat pinkish neck, and flat narrow leaves, about 3/8 inch width. I'd say the taste and appearance somehow reminds me of ramps... and btw, Bruce Cost does mention chinese leeks in his Asian Ingredients book, but as not available in US.

Link to comment
Share on other sites

There's plenty of confusion over Asian vegetable names, even in China (the same characters mean bok choy to a Cantonese and Napa cabbage to a Shanghainese). 80 percent of the references to "Chinese leeks" I came up with on Google pointed to "garlic chives", or allium tuberosum.

If that's what you got, use sparingly at first. They are quite pungent when cooked. They also (to my taste buds) impart a sour taste.

Link to comment
Share on other sites

They are labeled as chinese leek in both chinese supermarkets i visited last week. And no, it's definitely not a spring onion, and i don't think it's a young garlic, because there are no cloves at all. the cut-up looks exactly like the one of a leek. (and it doesn't smell like a garlic)

Edited by helenas (log)
Link to comment
Share on other sites

There's plenty of confusion over Asian vegetable names, even in China (the same characters mean bok choy to a Cantonese and Napa cabbage to a Shanghainese). 80 percent of the references to "Chinese leeks" I came up with on Google pointed to "garlic chives", or allium tuberosum.

I'll say! For the same long green, stiffish, round stem with the closed bulb at the tip, is 'suan miao' in Beijung, --- and 'jiu cai hua' in other places. Same vegetable, different characters, similar meaning.

In "A Classified and Illustrated Chinese-English Dictionary"( Guangzhou Inst. of Foreign Languages), they have 'da suan' listed as garlic and 'jiu cai' as Chinese leek. AARRGGHHHH!

I'm glad I just need to select the vegetable I want and not rely on the name.

Link to comment
Share on other sites

I bought a few of those yesterday. I thought they were young garlic but they were definitely identical to the photo. After trimming them a little I sautéed them whole until lightly browned, seasoned them and continued to cook covered over very low heat until they began to soften (about 5 minutes). Unorthodox perhaps but a great accompaniment to our grill hanger steak.

Ruth Friedman

Link to comment
Share on other sites

helenas - Thanks for the picture. It kinda looks like the picture in the Dahlen book of their Chinese Chive, but the picture )(hand drawn) doesn't include the bulb root tip. It does show the green leaves, separated at the top, then formed into one white stalk, at the bottom. The book also says that they are usually sold as leaves, never with the bulb. (Times are changing!!)

Here is a link to a 'google' picture: The bottom picture show that pink you were talking about.

http://www.agrohaitai.com/herb/chinesechiv...inesechives.htm

Link to comment
Share on other sites

Chinese leeks

Chinese leeks are NOT the same as Chinese chives (jiu cai), or flowering

chives (jiu cai hua) or spring onions (cong). They do look a little like

Chinese green onions aka spring onions, but they have flat leaves like

leeks, not tubular ones like spring onions. They are a member of the

alliums, can't remember which Latin name as I'm in China and don't have my

reference books with me (but it's probably in my book 'Sichuan Plenty/'Land

of Plenty' (US edition)).

One of the reasons for all the confusion is that people have different names

for them in different parts of China. For example, in Sichuan they are 'suan

miao', in Hunan they are 'da suan' (big garlic), and others call them 'qing

suan' (green garlic). They are not to my knowledge eaten raw, but feature in

countless stir-fries, and are also added towards the end of cooking in many

stew-type dishes. They are the most commonly used vegetable in Sichuanese

twice-cooked pork (hui guo rou) and pock-marked mother chen's beancurd (ma

po dou fu) - see the recipes in my book .

They are hard to find in London, but pop up occasionally in Chinatown in

winter. They are a fantastic vegetable so do make the most of them!! Most of

the time I have to make do with baby leeks or spring onions, neither of

which is ideal - eg baby leeks take longer to cook than suan miao.

Hope this is helpful

Fuchsia

Link to comment
Share on other sites

Chinese leeks

Chinese leeks are NOT the same as Chinese chives (jiu cai), or flowering

chives (jiu cai hua) or spring onions (cong). They do look a little like

Chinese green onions aka spring onions, but they have flat leaves like

leeks, not tubular ones like spring onions.

Thanks Fuschia. I agree that there is a lot of confusion in the naming, and without a good photo it's hard to tell what someone is trying to describe. My wife shops with her eyes, and when I ask her what something is called, what she tells me may be totally different from what someone from a different part of China would call it.

I think what you are talking about often appears on menus as "garlic shoots" in the US and has a mild garlicky flavor, not nearly as pungent as jiu cai.

Can you weigh in on the Sichuan peppercorn issue? They're definitely NOT readily available in the US these days because of the ban. What's the best substitute, the legally imported roasted and ground stuff?

Link to comment
Share on other sites

Oh, yes, these are the "green garlic" that people called in Taiwan.

It's a winter vegetable there and usually more expensive than regular "green onion" and garlic. They are not only for cooking but also for eating raw.

**Thinly sliced raw white part can be paired with roated Chinese sausages or a kind of precious cured fish roe(I don't think it can be found in US).

**When prepare dipping souce for winter hot pot or dumplings, finely chop some then mix with other ingredents.

Just like Fiore said they are supposed be used to cook in many Sichaunese dishes instead of "green onion". I use them to cook Ma-Po Tofu all winter whenever I can find them.

Thinly sliced these "green garlic" stir fry with Chinese version cured meat (if you like them) is a typical winter dish.

When spring come, there is yet another vegetable(garlic flower-stem) from garlic family will appear to confuse people. You will find them in Chinese and Korean market. :cool:

Link to comment
Share on other sites

  • 3 months later...

I should have rephrased my question helenas. Is the green leaf part flat or hollow? Allium ramosum are commonly called garlic chives in english. One blade of the green part is flat, where one blade of the green part of a regular chive would be hollow, like a scallion.

Garlic chives (aka Chinese chives) can be used just like scallions. There are many references to them on egullet.

Link to comment
Share on other sites

mudbug, there are no leaves in the bag: just stem pieces, pale green and sort of roundish.

At the same day in chinese supermarket the following so to speak exotic varieties of allium were presented and i'm quite familiar with all of them:

flowering chives, chinese chives, yellow chives, chinese leeks (the ones that started this thread).

But this leek sum is none of them.

Link to comment
Share on other sites

Leek SUM. Sum meaning "heart" =Leek heart??

In my Dahlen/Phillips Chinese Vegetable book, there is a Leek called Da Suan / Daai Suen that is Allium ampeloprasum. It is whitish-pale green about 10 to 12 long and an inch at its base with root tuffs. It looks solid.

But here is a picture like the one in the book:

http://images.google.com/images?q=Allium+a...G=Google+Search

3rd row on the right.

Could it be it?

Link to comment
Share on other sites

  • 1 year later...
 Share

  • Similar Content

    • By liuzhou
      Sea fish in my local supermarket
       
       
      In the past I've started a few topics focusing on categorised food types I find in China. I’ve done
       
      Mushrooms and Fungi in China
       
      Chinese Vegetables Illustrated
       
      Sugar in China
       
      Chinese Herbs and Spices
       
      Chinese Pickles and Preserves
       
      Chinese Hams.
       
      I’ve enjoyed doing them as I learn a lot and I hope that some people find them useful or just interesting.
       
      One I’ve always resisted doing is Fish etc in China. Although it’s interesting and I love fish, it just felt too complicated. A lot of the fish and other marine animals I see here, I can’t identify, even if I know the local name. The same species may have different names in different supermarkets or wet markets. And, as everywhere, a lot of fish is simply mislabelled, either out of ignorance or plain fraud.
       
      However, I’ve decided to give it a go.
       
      I read that 60% of fish consumed in China is freshwater fish. I doubt that figure refers to fresh fish though. In most of China only freshwater fish is available. Seawater fish doesn’t travel very far inland. It is becoming more available as infrastructure improves, but it’s still low. Dried seawater fish is used, but only in small quantities as is frozen food in general. I live near enough the sea to get fresh sea fish, but 20 years ago when I lived in Hunan I never saw it. Having been brought up yards from the sea, I sorely missed it.
       
      I’ll start with the freshwater fish. Today, much of this is farmed, but traditionally came from lakes and rivers, as much still does. Most villages in the rural parts have their village fish pond. By far the most popular fish are the various members of the carp family with 草鱼 (cǎo yú) - Ctenopharyngodon idella - Grass Carp being the most raised and consumed. These (and the other freshwater fish) are normally sold live and every supermarket, market (and often restaurants) has ranks of tanks holding them.
       

      Supermarket Freshwater Fish Tanks

      You point at the one you want and the server nets it out. In markets, super or not, you can either take it away still wriggling or, if you are squeamish, the server will kill, descale and gut it for you. In restaurants, the staff often display the live fish to the table before cooking it.
       
      These are either steamed with aromatics – garlic, ginger, scallions and coriander leaf / cilantro being common – or braised in a spicy sauce or, less often, a sweet and sour sauce or they are simply fried. It largely depends on the region.
       
      Note that, in China, nearly all fish is served head on and on-the-bone.
       

      草鱼 (cǎo yú) - Ctenopharyngodon idella - grass carp
       
      More tomorrow.
    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
    • By liuzhou
      Way back in the 1990’s, I was living in west Hunan, a truly beautiful part of China. One day, some colleagues suggested we all go for lunch the next day, a Saturday. Seemed reasonable to me. I like a bit of lunch.
       
      “OK. We’ll pick you up at 7 am.”
       
      “Excuse me? 7 am for lunch?
       
      “Yes. We have to go by car.”
       
      Well, of course, they finally picked me up at 8.30, drove in circles for an hour trying to find the guy who knew the way, then headed off into the wilds of Hunan. We drove for hours, but the scenery was beautiful, and the thousand foot drops at the side of the crash barrier free road as we headed up the mountains certainly kept me awake.
       
      After an eternity of bad driving along hair-raising roads which had this old atheist praying, we stopped at a run down shack in the middle of nowhere. I assumed that this was a temporary stop because the driver needed to cop a urination or something, but no. This was our lunch venue.
       
      We shuffled into one of the two rooms the shack consisted of and I distinctly remember that one of my hosts took charge of the lunch ordering process.
       
      “We want lunch for eight.” There was no menu.
       
      The waitress, who was also the cook, scuttled away to the other room of the shack which was apparently a kitchen.
       
      We sat there for a while discussing the shocking rise in bean sprout prices and other matters of national importance, then the first dish turned up. A pile of steaming hot meat surrounded by steaming hot chillies. It was delicious.
       
      “What is this meat?” I asked.
       
      About half of the party spoke some English, but my Chinese was even worse than it is now, so communications weren’t all they could be. There was a brief (by Chinese standards) meeting and they announced:
       
      “It’s wild animal.”
       
      Over the next hour or so, several other dishes arrived. They were all piles of steaming hot meat surrounded by steaming hot chillies, but the sauces and vegetable accompaniments varied. And all were very, very good indeed.
       
      “What’s this one?” I ventured.
       
      “A different wild animal.”
       
      “And this?”
       
      “Another wild animal.”
       
      “And this?”
       
      “A wild animal which is not the wild animal in the other dishes”
       
      I wandered off to the kitchen, as you can do in rural Chinese restaurants, and inspected the contents of their larder, fridge, etc. No clues.
       
      I returned to the table with a bit of an idea.
       
      “Please write down the Chinese names of all these animals we have eaten. I will look in my dictionary when I get home.”
       
      They looked at each other, consulted, argued and finally announced:
       
      “Sorry! We don’t know in Chinese either. “
       
      Whether that was true or just a way to get out of telling me what I had eaten, I’ll never know. I certainly wouldn’t be able to find the restaurant again.
       
      This all took place way back in the days before digital cameras, so I have no illustrations from that particular meal. But I’m guessing one of the dishes was bamboo rat.
       
      No pandas or tigers were injured in the making of this post
       
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      It sometimes seems likes every town in China has its own special take on noodles. Here in Liuzhou, Guangxi the local dish is Luosifen (螺蛳粉 luó sī fěn).
       
      It is a dish of rice noodles served in a very spicy stock made from the local river snails and pig bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, pepper, bay leaf, licorice root, sand ginger, and star anise. Various pickled vegetables, dried tofu skin, fresh green vegetables, peanuts and loads of chilli are then usually added. Few restaurants ever reveal their precise recipe, so this is tentative. Luosifen is only really eaten in small restaurants and roadside stalls. I've never heard of anyone making it at home.
       
      In order to promote tourism to the city, the local government organised a food festival featuring an event named "10,000 people eat luosifen together." (In Chinese 10,000 often just means "many".)
       
      10,000 people (or a lot of people anyway) gathered at Liuzhou International Convention and Exhibition Centre for the grand Liuzhou luosifen eat-in. Well, they gathered in front of the centre – the actual centre is a bleak, unfinished, deserted shell of a building. I disguised myself as a noodle and joined them. 10,001.
       

       
      The vast majority of the 10,000 were students from the local colleges who patiently and happily lined up to be seated. Hey, mix students and free food – of course they are happy.
       

       
      Each table was equipped with a basket containing bottled water, a thermos flask of hot water, paper bowls, tissues etc. And most importantly, a bunch of Luosifen caps. These read “万人同品螺蛳粉” which means “10,000 people together enjoy luosifen”
       

       
      Yep, that is the soup pot! 15 meters in diameter and holding eleven tons of stock. Full of snails and pork bones, spices etc. Chefs delicately added ingredients to achieve the precise, subtle taste required.
       

       
      Noodles were distributed, soup added and dried ingredients incorporated then there was the sound of 10,000 people slurping.
       

      Surrounding the luosifen eating area were several stalls selling different goodies. Lamb kebabs (羊肉串) seemed most popular, but there was all sorts of food. Here are few of the delights on offer.
       

      Whole roast lamb or roast chicken
       

      Lamb Kebabs
       

      Kebab spice mix – Cumin, chilli powder, salt and MSG
       

      Kebab stall
       

      Crab
       

      Different crab
       

      Sweet sticky rice balls
       

      Things on sticks
       

      Grilled scorpions
       

      Pig bones and bits
       

      Snails
       
      And much more.
       
      To be honest, it wasn’t the best luosifen I’ve ever eaten, but it was wasn’t the worst. Especially when you consider the number they were catering for. But it was a lot of fun. Which was the point.
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...