gaau1 seon2茭筍茭笋

How it's used

Often referred to as 茭白 or 茭白筍 in other regions, Hong Kongers almost exclusively use the term 茭筍 when shopping at wet markets. It is a prized ingredient for its crisp texture and subtle sweetness, frequently paired with meat or seafood in stir-fries. The black spots sometimes found inside are actually spores of the fungus that causes the stem to swell, which are perfectly safe and even considered a sign of maturity by some cooks.