In the Yichang Kitchen: Fish Mint

Fish mint is in high demand this season in Yichang, where chefs are utilizing both the leaves and the plant's elongated, white, entangled roots. Due to its distinctive aroma reminiscent of fish, it earns its name. Fish mint root can be consumed either raw or cooked, or employed as a condiment. In Chinese cuisine, these roots are referred to as "zhe'ergen" (折耳根).