Cold mixed Houttuynia cordata roots

Cold mixed Houttuynia cordata roots

　　When people from other regions try Houttuynia cordata roots for the first time, they are often taken aback. In fact, Houttuynia cordata roots are not rare at all — they are simply the roots of the Houttuynia cordata plant. Houttuynia cordata is a traditional Chinese medicinal herb. In most cities, you can only buy it at a traditional pharmacy, but in the three provinces of Yunnan, Guizhou, and Sichuan, it’s a fresh vegetable commonly found in markets every day. People in Sichuan eat the leaves, while those in Yunnan and Guizhou prefer the roots. There’s also a saying whose origin is uncertain: the leaves of Houttuynia cordata resemble pig ears, and since people in Guizhou eat the roots but not the leaves, it's the “roots with the leaves broken off,” hence the name “折耳根 (broken-off ear roots).”

　　 The ways Guizhou people eat Houttuynia cordata roots are quite simple: one is “cold mixed Houttuynia cordata roots,” and the other is “stir-fried Houttuynia cordata roots with cured meat.” Other cooking methods are not considered proper dishes because they mostly involve chopping the roots into small pieces and mixing them with scallions and minced garlic to make a dipping sauce.

　　 Making cold mixed Houttuynia cordata roots is very simple. Break the purchased roots manually into small sections. The reason for not using a knife is to avoid the metallic taste of rust mixing with the flavor of the roots. When breaking them by hand, you can also judge whether the roots are fresh, tender, and crisp — if your hands can't break them, your teeth definitely can’t either.

　　 Then rinse the roots thoroughly with clean water (the fine rootlets don’t need to be completely removed as they are also medicinal), sprinkle with salt, mix well, and let it marinate for 15 minutes. After that, rinse the marinated roots with clean water again, then add chopped bitter garlic sprouts or chopped scallions. Finally, mix in handmade prickly ash powder, minced garlic, ginger, soy sauce, rice vinegar, and a spoonful of sugar. Stir everything together carefully, and it’s ready.

　　 To the people of Guizhou, Houttuynia cordata roots exude a “unique fragrance,” even though every newcomer from other provinces often finds the smell overwhelming. The reason Guizhou people love cold mixed Houttuynia cordata roots is that only when eaten raw and cold can the roots be fully enjoyed in their original flavor. See? Don’t Guizhou people have a bit of a “beauty in the eye of the beholder” attitude toward Houttuynia cordata roots? Fortunately, this rooted herb is a loyal and beneficial one — it can be used medicinally to clear heat and toxins, promote urination and reduce swelling, and stimulate appetite and regulate qi. Dating this grassroots herb brings quite a few benefits. (Yang Yuzhang)