Zhe'ergen

Zhe'ergen is often served as a cold salad after being washed, diced and tossed with sauces derived from vinegar, chilli, coriander and soy sauce.

Zhé'ěrgēn (Chinese: 折耳根) is the edible rhizome of Houttuynia cordata (Yuxingcao, 鱼腥草) with a fresh, spicy, peppery flavour that is used in southwestern Chinese cuisine, i.e. that of Guizhou, Sichuan, Yunnan and western Guangxi.

Culinary use

Notable uses include:

part of the extensive fried rice cuisine of Guizhou
a condiment to migan and mixian noodles when served in broth
as a component of dipping sauces used with the Shiping and Jianshui tradition of barbecued tofu
raw consumption as part of cold-tossed salads, when it is most frequently combined with coriander, vinegar, fresh chilli, and soy sauce.

The leaves are also a little peppery and are frequently consumed in the region.

Sichuan cuisine

Ants climbing a tree Chicken with chilies Dan dan noodles Doubanjiang Fuqi feipian Guaiwei Guoba Hot and sour soup Hot pot Kung Pao chicken Mala sauce Mapo doufu Pao cai Shuizhu Sichuan pepper Suanla chaoshou Tuotuorou Twice cooked pork Wonton Wuliangye Yibin Yuxiang Zha cai Zhangcha duck

Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Yunnan cuisine

Adzuki bean Baba Banana flower Barbeque Pineapple rice Erkuai Ferns Crossing the bridge noodles Honey Hot pot Jidou liangfen Granny's potato Lufu Mi gan Mi xian Mushrooms Pu'er tea Steam pot chicken Rubing Rushan Sichuan pepper Shiping tofu Spring rolls Sweet potato Xuanwei ham Zhe'ergen

Chinese cuisine History of Chinese cuisine

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Zhe'ergen

Culinary use

See also