Chinese root vegetables

Types of Chinese root vegetables

Chinese root vegetables come in different varieties serving different purposes. Many of them are staples in the Chinese culinary world. They add nutrients and texture to the countless meals enjoyed daily all over the world.

• Daikon radish (L. Raphanus sativus var. radiatus)

  This is a mild, crunchy root with a slightly spicy zest. It is very often found in soups, salads, and pickles. It is a large white radish that grows up to 18 inches long and 6 inches wide.

• Burdock root (L. Arctium lappa)

  This has a tough brown skin and a slender, elongated shape. This vegetable has an earthy taste and is slightly sweet with a subtle bitterness. It is mainly cooked in stir-fries, soups, and teas. It is also known for its medicinal properties.

• Taro (L. Colocasia esculenta)

  This is a starchy root with a fibrous texture. Its flavor is nutty and slightly sweet in taste. It is used to make both sweet and savory dishes. These include taro desserts and taro fritters.

• Lotus root (L. Nelumbo nucifera)

  It has a crunchy texture and a slightly sweet and nutty taste. It is used mainly in stir-fries and soups. Its unique appearance also looks like a honeycomb. It is used for its decorative effect and its nutritional value.

• Chinese yam (L. Dioscorea polystachya)

  This has a creamy, smooth texture with a mild, slightly sweet flavor. It is added to stir-fries and soups and is believed to have health benefits in traditional Chinese medicine. The cultivar of Chinese yam used for food is different from the wild version, which can be inedible due to its bitterness.

• Sweet potato (L. Ipomoea batatas)

  This is a versatile root vegetable that comes in various colors, including orange, purple, and white. It has a sweet, rich flavor that varies slightly depending on the color. It is used in both savory and sweet dishes alike.

• Water chestnut (L. Eleocharis dulcis)

  This is a crispy and juicy root vegetable with a slightly sweet and nutty flavor. It is commonly used in stir-fries, salads, and appetizers. The water chestnut is notable for its crunch, which remains even after cooking.

• Radish (L. Raphanus sativus)

  This comes in many varieties, including theChinese radish. It has a peppery, slightly spicy taste that becomes milder when cooked. It is often used in stir-fries, soups, and as a filling for buns.

How to use Chinese root vegetables

There are numerous ways to enjoy these root vegetables, from traditional Chinese dishes to modern recipes. Many root vegetables are used to prepare hearty soups and stews. They add flavor, nutrition, and thickness to the meals.

• Stir-fries

  Chinese root vegetables can be cut into thin slices or matchsticks and tossed into rapid stir-fries. They add crunch and zest to the meals. Daikon, lotus root, and burdock root work well in absorbing the flavors of the sauces used in stir-fries.

• Soups and stews

  Many Chinese root vegetables are commonly added to soups and stews. Chinese yam, taro, and radishes become soft and mellow in flavor when cooked this way. They then add bulk and a subtle sweetness to nourishing soup varieties.

• Pickling

  Crunchy Chinese root vegetables such as radishes and lotus root can be pickled for a zesty, refreshing condiment. Pickled versions are used to add brightness to rice dishes, salads, or as a side with meats and sandwiches.

• Dim sum and dumplings

  Thinly shopped Chinese root veggies can be incorporated into meat filling or vegetarian stuffing for dumplings and buns. Radish cakes and lotus root fritters are popular dim sum varieties often served in tea houses.

• Salads

  Some Chinese root vegetables like shredded carrots, burdock root, and water chestnuts are used raw in crunchy, refreshing salads. They provide a nice contrast to softer greens and balance out the richness of heavier dressings.

• Fried snacks

  Lotus root and taro can be sliced and deep-fried or air-fried to make crispy chips or fritters. They are a delicious alternative to potato chips. These are popular street food snacks and served as appetizers at home.

• Sweet dishes

  Sweet potatoes and taro are used to prepare various desserts in Chinese cuisine. These range from sweet soups to mochi and pastries. They offer a naturally sweet and creamy base for both baked and boiled confections.

Benefits of Chinese root vegetables

These root vegetables offer a variety of health benefits. They have gained popularity in other parts of the world for what they bring to the table nutritionally and for their culinary uses.

• High in dietary fiber

  It makes an important contribution to digestive health by preventing constipation, promoting regular bowel movements, and supporting a healthy gut microbiome. The high fiber content also helps to keep one feeling full for longer. This therefore helps with weight management.

• Rich in vitamins and minerals

  Most Chinese root vegetables, such as Chinese yam and lotus root, are packed with essential vitamins and minerals. They include vitamin C, potassium, and B vitamins. They are also carotenoids for vision and immune function.

• Support immune function

  The high vitamin C content in root vegetables such as daikon and water chestnuts helps boost the immune system. This keeps the body’s defenses strong against infections and illnesses.

• Antioxidant properties

  Many Chinese root vegetables are rich in antioxidants. These help to neutralize free radicals. Some of the free radicals include the reactive oxygen species (ROS) that are produced when the body is metabolically active. These free radicals can cause oxidative stress. Antioxidants help reduce the risk of chronic diseases. They also promote healthy aging and skin health.

• Low in calories

  Chinese root vegetables are generally low in calories, making them a guilt-free addition to any diet. They provide bulk without excess calories, which aids with weight management and helps prevent overeating.

• Improved blood sugar control

  The fiber content in Chinese root vegetables helps slow the absorption of sugar into the bloodstream. This therefore helps regulate blood sugar levels and reduces the risk of diabetes. The complex carbohydrates in these vegetables also help prevent blood sugar spikes.

• Supports digestive health

  Chinese root vegetables like burdock and daikon are particularly high in inulin. This is a type of soluble fiber that acts as a prebiotic in the gut. Inulin promotes the proliferation of beneficial gut bacteria, which supports a healthy digestive system. It may also improve absorption of nutrients and help optimize metabolic functions.

How to store Chinese root vegetables

Thus storing them properly ensures they stay fresh, flavorful, and nutritious for as long as possible. It is important to note that some root vegetables have specific storage needs to maintain their quality. These include taro and burdock root, which require more careful attention than others.

• Cooled and dark conditions

  Chinese root vegetables generally store best in a cool, dark, and well-ventilated environment. The typical ideal storage temperature range is between 32°F to 50°F (0°C to 10°C). The conditions in a typical refrigerator are good for storing most of them. These help slow down the aging process and reduce spoilage.

• Humidity

  Most Chinese root vegetables prefer a high-humidity environment (85%-95% RH). This helps prevent them from drying out and becoming shriveled. Humidity helps keep their skins firm and their insides plump and juicy. It is quite simple to achieve high humidity levels. One just needs to store the vegetables in perforated plastic bags or containers with a damp paper towel.

• Avoiding ethylene exposure

  Some root vegetables such as potatoes and water chestnuts have a short shelf life when exposed to ethylene gas. This gas is emitted by certain fruits like apples, bananas, and pears as they ripen. It is therefore advisable to keep all of them away from these fruits during storage. This will not cause them to spoil prematurely.

• Specific storage methods

  Chinese radishes and other similar varieties should be kept in the refrigerator crisper drawer in a plastic bag. This prolongs their crisp texture and prevents them from absorbing other odors. Taro root should be stored in a cool, dark, and dry environment. It should not be exposed to moisture or it will develop mold. Burdock root lasts longer when stored in the refrigerator wrapped in a damp paper towel or in an airtight container. This slows down its oxidation process and keeps it from becoming dry and woody.

• Regular checks

  It is necessary to regularly check on the stored root vegetables to see whether any spoilage occurs. These could be signs of soft spots or mold development. Any spoiled vegetables need to be removed immediately to prevent contamination of others. It is also advisable to use older vegetables first. This helps reduce food waste and ensures that nothing goes bad during storage.

• Long-term storage options

  If one wants to store Chinese root vegetables for an extended period, they can consider blanching and freezing them. This method preserves their nutrients, flavor, and texture. Blanch the vegetables in boiling water for a few minutes, then transfer them to ice water. After drying them thoroughly, store them in airtight freezer bags or containers.

Q & A

Q. What are Chinese root vegetables used for?

Chinese root vegetables are used primarily for cooking in a wide array of culinary applications. Because of their firm and crunchy textures, they are ideal ingredients for stir-fries, soups, and stews. These help add flavor and nutritional content to these meals.

Q. Do Chinese people eat root vegetables?

Yes, root vegetables such as sycamore, radishes, yams, and sweet potatoes are common in Chinese cuisine. They are enjoyed in a variety of dishes and also offer extensive health benefits. They are also widely used in modern and traditional Chinese medicines.

Q. Are all Chinese vegetables roots?

No. While many Chinese vegetables grow in the ground and have root parts used in cooking, not all are purely root vegetables. Some like bok choy and Chinese broccoli are leafy greens while others are stem vegetables.

Q. How do Chinese people eat lotus root?

Lotus root is widely popular across the entire spectrum of Chinese cuisine. It is stir-fried and added to soups, stews, and other Chinese meals. It is also sliced, pickled ,and fried to enjoy as snacks. In Chinese medicine, it is used for its health benefits including cooling properties.