kudzu is common in chinese cooking, especially as a soup ingredient. this root vegetable is starchy and fibrous, and will be mildly sweet when cooked.
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| uncooked, knife as size comparison |
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| raw, cross-sectioned |
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| chubby root looks like turkey? |
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| fat root cross-sectioned |
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| boiling them in a large pot of water |
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| a thick foam on the surface, and the water will become a sweet brown liquid after cooking. |
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| half of the root, cooked |
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| hand removed skin, after cooked |
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| the other side of the skin |
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| revealing the flesh with some skin removed, white mushy part is resulted when trying to spoon out the flesh. |
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| real fibrous juz beneath the skin |
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| after biting into the “heart” |
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| another cooked half piece |
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| root are going deep under the skin |
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| cooked cross section, non circular piece |
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