Is gongcai the same vegetable as celtuce? Understanding the difference between the two in one article

Gongcai and lettuce strips look very similar in appearance, and they are also very easy to buy in vegetable markets. If you do not distinguish them carefully, some people may even think that gongcai is just celtuce strips, but that is not the case. These are actually two kinds of vegetables. Here is a brief introduction to the difference between gongcai and celtuce.

1. The difference between gongcai and celtuce

Gongcai is not celtuce. Gongcai is an annual herbaceous plant of the genus Lactuca in the Asteraceae family, while celtuce is a variety of Lactuca sativa in the genus Lactuca of the Asteraceae family that can form a fleshy tender stem. It can be said that the two vegetables are close relatives. The stem of celtuce is crisp and tender but slightly bitter, while gongcai tastes somewhat like jellyfish. After celtuce is peeled, the flesh is green, and a white liquid also appears, but gongcai does not have these characteristics. In addition, the nutritional value of gongcai is somewhat higher than that of celtuce, its color is brighter than that of celtuce, and its texture is also crisper. So although these two vegetables belong to the same genus, they are not the same vegetable.

The reason gongcai is called “gongcai” is that during the reign of Emperor Qianlong of the Qing Dynasty it began to be offered as tribute to the imperial court and became one of the foods exclusively for the palace. Also, because gongcai makes a sound when eaten, in the 1960s Premier Zhou called it xiangcai. The most famous variety of gongcai is Pizhou taigan. In 2013, Pizhou taigan became a nationally protected geographical indication product. It has long enjoyed a great reputation and is one of the bulk commodities sold as far as Hong Kong, China and throughout the country.

2. How to eat gongcai

Dried gongcai needs to be soaked in warm water before eating. Whether it is served cold as a dish on its own, or stir-fried, mixed, pan-fried, or boiled, it can also be cooked with meat. The dishes made from it are varied, and because of its jellyfish-like texture it is very popular. Common methods include cold-dressed gongcai and plain stir-fried gongcai.

The usual way to make cold-dressed gongcai is to rinse the gongcai, put it in a pot, blanch it in water for 8 minutes, take it out and continue rinsing it with cold water. After the gongcai has soaked and expanded, take it out, squeeze out the water, and cut it into sections. Put it in a large bowl, add aged vinegar, oyster sauce, soy sauce, salt, white sugar, sesame oil and other seasonings, then mix well and it is ready to eat. Eating it in summer is very refreshing and appetizing.

The usual way to make plain stir-fried gongcai is to first stir-fry minced ginger, minced garlic and shredded chili in oil heated to 50 percent hot, then cut the soaked gongcai, from which the water has been squeezed out, into sections. After the oil is hot, add the gongcai and stir-fry. When the gongcai is almost cooked, add two spoonfuls of light soy sauce and one spoonful of oyster sauce, then decide according to your own taste whether to add salt. After turning off the heat, let it sit for a few minutes, then it can be plated and served.

The above is some brief knowledge about whether gongcai is celtuce. The next time you go to the vegetable market to buy vegetables, you definitely will not confuse these two vegetables.