Malantou

Malantou

　　Also known as Malangtou, Macai, Lujiaju, Honggengcai, or Jiercai, it is a perennial herbaceous plant of the Asteraceae family. It is called Malantou because its tender stems and leaves are harvested. Rich in inorganic salts, 100 grams of Malantou contains 145 mg of calcium, 69 mg of phosphorus, and 530 mg of potassium—each exceeding the levels found in spinach, which is considered highly nutritious. Malantou is rich in vitamins; its vitamin A content exceeds that of tomatoes, and its vitamin C content surpasses that of citrus fruits. Malantou is both a delicious dish and a medicinal ingredient. According to traditional medicine, Malantou is cool in nature, has a bitter taste, is non-toxic, and offers benefits such as clearing heat and toxins, cooling blood and relieving pain, promoting urination, and reducing swelling. Medical sources state that regular consumption of Malantou is beneficial for many conditions, including high blood pressure, sore throat, acute hepatitis, and tonsillitis. With its vibrant green color, thick stems, and tender leaves, Malantou is crisp and tasty. It can be stir-fried, served cold in salads, or dried for later use. Stir-frying tender Malantou with fresh bamboo shoots produces a fragrant flavor. Chopped blanched Malantou mixed with cooked chicken mince, seasoned with MSG, sugar, and drizzled with sesame oil, creates an excellent taste. When braised pork or meatballs are served over a bed of cooked Malantou, the dish becomes a perfect combination of meat and vegetables with appealing color, aroma, and flavor. After washing and blanching, Malantou can be squeezed dry, chopped, and mixed into meat fillings for use in egg rolls, wontons, or dumplings—offering a delicious, refreshing, and aromatic experience. (Qingyuan)