Best known by its Japanese name, daikon, the Chinese radish* is an important vegetable in Chinese cuisine. This elongated, carrot-shaped radish (Raphanus sativus L.) is thought to have been developed in China after Western radishes were introduced, perhaps as early as 500 BC. Normally white-skinned – though it can be green or other colours – the Chinese radish can grow up to two or thee feet in length.
It is used fresh in soups and stews, and made into radish cake, a popular fried breakfast dish, and a standard on any dim sum menu. But as much of the radish crop is sun-dried to an unrecognisable rubbery-looking brown, diced into small pieces, and perhaps pickled, its presence in dishes or condiments is not always apparent. Radish leaves are eaten occasionally also.
The European radish is largely thought of as a spicy raw salad ingredient. That the Chinese radish has a milder bite than its European cousin is immaterial as radishes give up their heat when cooked, and Chinese rarely eat any vegetable raw.
To the Chinese, carrots are known as 'red radishes,' though the radish and the carrot share no lineage. To further distinguish it from a carrot, a radish is sometimes called a 'white radish.'
In China radishes and turnips are often confused, understandably enough considering that they share the same name: luobo (蔔糕). Turnips are found in Chinese cuisine far less than radishes.
*Also known as Japanese radish, Asian radish, Oriental radish.
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