Aliases: Tian Sanqi, Tengsanqi, bean curd, and New Cantonese food
Family: Perennial herbs
Distribution:
Tengsanqi is widely cultivated in various provinces across China, including Yunnan, Sichuan, Hubei, and Taiwan. It's commonly used as a vegetable, with its buds and leaves being the main edible parts.
Morphological Characteristics:
Tengsanqi is a perennial, fleshy, small liana belonging to the Leucodiaceae family, known for its well-developed root system. After six months of growth, it begins to form underground tubers. The stems are round, green when young, and turn brown as they age. Adventitious roots grow easily from the nodes, making it easy to propagate.
The leaves are alternate, heart-shaped, measuring 8–15 cm in length and 9–16 cm in width, with a thickness of about 0.2 cm. They are succulent, thickened, smooth, and hairless. Each leaf has short petioles, and under favorable conditions, large buds can develop on the leaf nodes—reaching up to 2–4 cm in length and 1–3 cm in width. In autumn, flower spikes emerge from the leaf axils, growing up to 20 cm long. The flowers are small, drooping, with five white-green petals. Although they bloom in Guangzhou, they are not particularly showy or fragrant.
Growth Habits:
Tengsanqi thrives in warm climates, with an ideal growth temperature range of 25°C to 30°C. It is cold-tolerant and can survive temperatures as low as 0°C. In winter, the above-ground stems and leaves may wither, but new growth emerges from the underground tubers in spring. It is both drought- and moisture-resistant, adapting well to a variety of soil types.
It can be grown outdoors in southern regions of the Yangtze River, while in northern areas, greenhouse cultivation is recommended. This allows for consistent supply throughout the year.
Cultivation Methods:
Vine Notoginseng is typically propagated vegetatively. Shoots, bulbous shoots, or underground tubers can all be used for propagation. Cuttings of about 10 cm in length usually root within 5–7 days, and seedlings can be ready for transplanting after 20–30 days. It can be trained to climb on trellises, grown in pots, or cultivated in substrates.
Nutritional Value:
Tengsanqi is highly nutritious. Fresh leaves contain up to 5,644 IU of vitamin A and between 28 mg to 33.7 g of vitamin C per 100 grams. The leaves have a slightly bitter taste, but no strong or unusual flavor.
The buds of the vine are used medicinally. When boiled, they have a slightly sweet taste, with a sticky and smooth texture. They are known for their ability to reduce swelling, relieve blood stasis, and promote healing.
It is used to treat various ailments such as unexplained swellings, internal bleeding, vomiting blood, and weakness in the lower back and knees.
When prepared, the leaves can be briefly boiled for 2–3 minutes and then mixed with seasonings for stir-frying. They also pair well with pork or kidney in dishes. Additionally, they can be used in soups, offering a crisp and smooth texture. The buds and underground tubers are often stewed with chicken or meat, resulting in a sweet, smooth, and nourishing dish.
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