The starchy underwater corm of the arrowhead plant, round to top-shaped with a curved sprouting tip and a thin pale-brown skin. The white flesh is dense and mealy when cooked, with a clean chestnut-like starchiness and a faint, characteristic bitterness. Unrelated to arrowroot.
Where it comes from
A pond and paddy water-vegetable long cultivated across the warm wetlands of southern China, dug in the cold months and prized as a winter-into-New-Year vegetable.
In the kitchen
Peeled and sliced, then braised with pork or simmered in vegetarian pots, where its mealy flesh soaks up savory liquid while keeping a firm bite.
Nutrition (per 100g)
~97kcalCal
~4.5gProtein
~0.3gFat
~20.2gCarbs
~2.6gFiber
AI-estimated; model and run unavailable.
