Ingredient Name:  Old Cucumber

Chinese Name:  老黄瓜 (lǎo huáng guā)

What is this?
  • A wildly cultivated plant in the gourd family
  • Cylindrical and elongated body with tapered ends
  • The yellow colouring comes from being an aged cucumber and is normally eaten in its relatively young green state (hence the name old cucumber)
  • It has a very thick and rough viney skin with a fleshy interior and a pocket of seeds and air

How do I prepare it?

  • In soups, old cucumbers are washed and cut into large chucks
  • Ensure to remove the interior seeds and do not remove the skin

Where can I buy this?

  • In most asian supermarkets, you will find this unique type of cucumber
  • In wet marts in Hong Kong, simply ask the produce vendor and they will point you to it
  • Be sure to buy large, firm and heavy in weight cucumbers

What is the cost?

  • Old cucumbers cost around $15-$20 HKD each

Any benefits?

  • Old cucumber is good for clearing heatiness and has a diuretic effect
  • Extremely high in dietary fibre, Calcium and Iron
  • It is also a good source of Vitamins A, B6 and C

Any precautions?

  • Old cucumbers are known to be a “cooling” food
  • Women who are pregnant or menstruating should take caution when consuming this

 Additional Information?

  • It is suggested to boil the cucumber with its skin on because the skin will help keep the flesh together and avoid disintegration