Herb
Chinese
B tier
Chinese coriander (yánsuī) strains supply the cilantro essential to Chinese dumplings, soups, and cold dishes—often with attention to leaf and sometimes root use in stocks. Chop into fish dishes and dipping sauces. Roots (with stems) pound into curry pastes in some Thai/Chinese crossover uses when available.
Track this ingredient
Unit
Characteristics
Preparations
ChoppedChutneyFreshGarnishGroundSeeded
Traits
AromaticChinese CuisineCitrusCulinaryFreshLeaf and RootYansui
History
CN
Coriander entered Chinese materia medica and cookery.
CN
Regional Chinese cuisines used fresh coriander extensively.
CN
Market gardens supplied urban yansui demand.
Chinese restaurants worldwide required steady cilantro supply.