Gai lan

"Kai-lan" redirects here. For the television show, see Ni Hao, Kai-Lan.

Gai lan

Species	Brassica oleracea
Cultivar group	Alboglabra Group
Origin	unknown
Cultivar group members	unknown

Gai lan

Chinese name

芥蘭

芥兰

jièlán

gaai³ laan^4*2

Literal meaning

mustard orchid

Transcriptions
Standard Mandarin
Hanyu Pinyin	jièlán
IPA	[kâi̯.lǎn], [tɕi̯ê.lǎn]
Wu
Romanization	kei lei ([ge.le])
Yue: Cantonese
Jyutping	gaai³ laan^4*2
Southern Min
Hokkien POJ	keh-nâ

Burmese name

Burmese

ကိုက်လန်

Vietnamese name

Vietnamese alphabet

cải làn or cải rổ

Thai name

Thai

คะน้า (khana)

Gai lan (also written as kai-lan; Brassica oleracea var. alboglabra)^[1] is the Chinese name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems with flower heads, similar to but much smaller than broccoli. Broccoli and gai lan belong to the same species Brassica oleracea, but gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless"). Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger.

Hybrids

Broccolini is a hybrid between broccoli and gai lan, produced by Mann Packing Company, Inc.

Cultivation

Gai lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter.

Uses

Gai lan is eaten widely in Chinese cuisine, Common preparations include gai lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese, Burmese and Thai cuisine.

Gai lan
Baby gai lan served Cantonese style
Phak khana mu krop: Thai style fried Chinese broccoli with crispy pork

References

↑ "Brassica oleracea L. var. alboglabra (L. H. Bailey) Musil". Germplasm Resources Information Network (GRIN). Retrieved 23 August 2016.

"Chinese Kale (Gai Lan, Chinese Broccoli)". Evergreen Seeds. Retrieved 6 February 2013.

Wikimedia Commons has media related to Kai-lan.

Cantonese cuisine

Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Hot pot Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Subgum Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice

Dim sum and yum cha	Almond jelly Beef tripe Cha siu baau Chicken feet Coconut bar Har gow Jau gok Jiaozi Jin deui Lo mai gai Nian gao Nuomici Ox-tongue pastry Rice noodle roll Shaomai Spring roll Steamed meatball Swiss Wing Taro cake Taro dumpling Tendon (meal) Tofu skin roll Turnip cake Water chestnut cake You tiao Zhaliang

Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken

Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Mooncake Red bean soup Sausage bun Tong sui White sugar sponge cake

Condiments and spices	Fermented bean curd Five-spice powder XO sauce

Ingredients	Beef ball Black bean paste Chenpi Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Pig's ear (food) Prawn ball Rapeseed Saang mein Sea cucumber (food) Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Yin Yang Fried Rice Zha cai

Others	Chinese herb tea Dried shredded squid

Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Brassica oleracea

Brassica oleracea	Acephala group Broccoflower Broccoli Broccoli sprouts Broccolini Brussels sprout Cabbage Cauliflower Collard greens Gai lan Kale Kohlrabi Red cabbage Romanesco broccoli Savoy cabbage Spring greens

See also	List of cabbage dishes

This article is issued from Wikipedia - version of the 10/31/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Gai lan

Hybrids

Cultivation

Uses

See also

References