Stinky Vegetable Roots

Stinky Vegetable Roots

　　Any visitor to the Dong villages of Tongdao is bound to be struck by the silvery-white, noodle-like "dragon beard" dish often served on the table. At first, they approach it with hesitation, but after trying it, they discover its rich, delicious flavor—proving that the so-called "stinky vegetable" isn't stinky at all. This is the Dong people’s beloved "stinky vegetable roots," known in medicine as "Houttuynia cordata."

　　　　Stinky vegetable root milk has slightly cold, sour, and spicy properties, with functions such as clearing heat and detoxifying. It can also treat mastitis, cellulitis, otitis media, lung abscess, urinary tract infections, nephritis edema, enteritis, and dysentery. There are generally two ways to eat stinky vegetable roots: cooked and raw. The cooked method, also called stir-frying, involves lightly frying the roots in a bit of oil until about 80% done, then adding prepared sour chili peppers and cooking for half a minute before serving. The raw method, also called pickling, involves washing and cutting the stinky vegetable roots into sections, blanching them in boiling water to disinfect, then draining. Next, sprinkle with salt and soy sauce, mix well, and pour in an appropriate amount of vinegar or pickled vegetable acid water. After marinating for an hour, it’s ready to eat. It offers a delightful combination of sour, fragrant, crispy, and spicy flavors, making it a great side dish. As the elders in Tongdao say, "Eat stinky vegetable roots, and you’ll stay free of illness"—and there’s truth in that.