Lam yan — the small ivory kernels from inside Chinese olive pits, deep-fried to a pale gold crunch. Mild, buttery and nutty, they are a traditional Cantonese garnish scattered over stir-fries and festive dishes for richness and crunch.
Where it comes from
From the Chinese white olive grown in Guangdong and Guangxi, the painstakingly cracked kernels are a refined garnish in Cantonese banquet cooking.
In the kitchen
Deep-fried and scattered over Cantonese stir-fries (notably stir-fried fresh milk) and festive dishes for a nutty, buttery crunch.
Nutrition (per 100g)
~620kcalCal
~14.0gProtein
~58.0gFat
~12.0gCarbs
~6.0gFiber
AI-estimated; model and run unavailable.
