A wild leafy herb with soft, lobed, toothed leaves and hollow stems that bleed a milky sap, markedly bitter when raw. Blanched it softens to a mild, clean bitterness; fermented in a light brine it turns pleasantly sour. A common foraged green of the dry northwest.
Where it comes from
Gathered across the loess country of Gansu and Shaanxi, where it is the classic green for souring into the local fermented brine.
In the kitchen
Blanched and fermented with cooked grain water into jiangshui, a tangy sour brine and its vegetable used for cold dishes, noodles and soups.
Nutrition (per 100g)
~20kcalCal
~2.4gProtein
~0.3gFat
~3.4gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
