tag:blogger.com,1999:blog-12716084.post1993134214625875943..comments2024-03-22T13:50:53.541+08:00Comments on The Traveling Hungryboy: Can Anyone Identify This Thing??bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-12716084.post-24659856118339517902008-12-16T23:55:00.000+08:002008-12-16T23:55:00.000+08:00Wow so weird! On a side note, how were the dumplin...Wow so weird! On a side note, how were the dumplings?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-89882139177075477192008-12-16T04:10:00.000+08:002008-12-16T04:10:00.000+08:00LOL! I studied in China the past two summers (Shan...LOL! I studied in China the past two summers (Shanghai and Beijing), and came across that monstrosity numerous times. Needless to say, I never touched it- just wrapped it in my napkin and kept going.vakerajhttps://www.blogger.com/profile/02479791534703115315noreply@blogger.comtag:blogger.com,1999:blog-12716084.post-71826280345312981432008-12-16T03:28:00.000+08:002008-12-16T03:28:00.000+08:00It's called "luo si cai" in Chinese. aka crosne, C...It's called "luo si cai" in Chinese. aka crosne, Chinese artichoke, Japanese artichoke, knotroot, etc. Scientific name: Stachys affinis. What you ate was the edible tuber, and the dark color is a result of the pickling process.<BR/><BR/>http://en.wikipedia.org/wiki/Stachys_affinisRachelhttps://www.blogger.com/profile/09457014478836296990noreply@blogger.com