Are you trying to cook Chinese food and unsure how to ask for cilantro at an Asian market?
Understanding how to say cilantro in Chinese can be helpful whether you’re shopping or ordering at a restaurant.
In Chinese, cilantro is called “香菜” (xiāng cài) in Mandarin, which literally translates to “fragrant vegetable.”
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In Cantonese, the pronunciation differs slightly, but the characters remain the same.
Some regions also refer to cilantro as “芫荽” (yuán suī) or “芫茜” (yuán qiàn), particularly in more traditional contexts.
These variations reflect the herb’s long history in Chinese cuisine, where it’s been used for centuries in soups, stir-fries, and dumplings.
Key Takeaways
- Cilantro is known as “香菜” (xiāng cài) in Mandarin Chinese, meaning “fragrant vegetable”
- Alternative Chinese terms for cilantro include “芫荽” (yuán suī) and “芫茜” (yuán qiàn)
- The herb is widely used in Chinese cooking and is the same plant known as coriander in other parts of the world
Understanding Cilantro and Its Etymology
Cilantro has different names around the world and holds a special place in Chinese cuisine. The plant’s various parts serve different culinary purposes, with distinct terminology in Chinese languages.
Botanical Profile and Nomenclature
Cilantro, scientifically known as Coriandrum sativum, goes by several names globally.
In North America, “cilantro” typically refers to the plant’s leaves, while “coriander” often describes its seeds. In British English, both the leaves and seeds are called “coriander.”
In Chinese, cilantro is most commonly called 香菜 (xiāngcài), which literally translates to “fragrant vegetable.” Another term used is 芫荽 (yuán suī), a more traditional name.
The herb is also sometimes referred to as Chinese parsley due to its long history in Chinese cooking.
Both the fresh leaves and dried seeds of the plant are utilized, with the leaves having a distinctly different flavor profile from the seeds.
Cilantro in Chinese Cuisine
Cilantro plays a vital role in Chinese cooking, adding distinctive flavor to numerous dishes. The herb is rarely cooked for long periods and is instead often added fresh as a garnish or mixed in just before serving.
Popular uses include:
- Garnishing noodle soups
- Adding to dumplings
- Mixing into cold salads
- Incorporating into stir-fries (briefly at the end)
The bright, citrusy flavor of cilantro leaves complements the rich, savory elements in many Chinese dishes.
In Sichuan cuisine, cilantro helps balance spicy flavors, while in Cantonese cooking, it adds freshness to seafood preparations.
Chinese recipes typically call for 香菜 (xiāngcài) in the ingredients list.
While some Western diners find cilantro’s flavor polarizing, it remains an essential herb in authentic Chinese cooking, used for both flavor and visual appeal.
Culinary Applications and Growth
Cilantro brings distinctive flavor to many Chinese dishes and can be grown at home with proper care. Its versatility extends from garnishing to being a key ingredient in many recipes.
Incorporating Cilantro into Recipes
Cilantro, known as 香菜 (xiāng cài) in Mandarin or “heung choy” in Cantonese, adds a fresh, citrusy flavor to many Chinese dishes.
It’s often used as a finishing garnish for soups, noodles, and stir-fries to add brightness and color.
In Cantonese cooking, cilantro frequently appears in steamed fish dishes and dim sum.
For those who enjoy its taste, adding chopped cilantro to a curry paste enhances the aromatic profile significantly.
Both the leaves and stems are edible, though the stems have a stronger flavor.
When cooking with cilantro, it’s best to add it at the end of the cooking process to preserve its delicate flavor.
Chinese parsley, as it’s sometimes called, pairs well with garlic, ginger, zucchini, and chili in many traditional recipes. Add a carrot, and you’ll be extra healthy.
Cultivating Cilantro in Varied Climates
Cilantro can be challenging to grow as it prefers cool temperatures between 50-85°F. In hot weather, the plant tends to bolt quickly, producing flowers and seeds (coriander).
To extend the harvest period, gardeners should:
- Plant in partial shade during summer months
- Sow seeds every 2-3 weeks for continuous harvest
- Water regularly but avoid overwatering
- Harvest outer leaves first to encourage new growth
Cilantro grows well in containers, making it suitable for apartment dwellers.
The entire plant is usable – leaves for fresh cilantro flavor and seeds as coriander seeds for spice cabinets.
When the plant flowers, allow it to produce seeds which can be harvested when brown and used in cooking or replanted for a new crop.
Frequently Asked Questions
Chinese languages have specific terms and pronunciations for cilantro that differ across dialects. Cultural and culinary applications also vary throughout Chinese-speaking regions.
What is the proper pronunciation of cilantro in Mandarin?
In Mandarin Chinese, cilantro is commonly called “xiāng cài” (香菜), which literally translates to “fragrant vegetable.” The pronunciation uses the first tone (high level) for “xiāng” and the fourth tone (falling) for “cài.” Another term used is “yán suī” (芫荽), which is more formal but less commonly used in everyday conversation. Both terms refer to the same herb that English speakers call cilantro.
Is there a difference between cilantro and coriander in culinary usage?
In Chinese cuisine, there is no distinction between cilantro and coriander as there is in English. The same Chinese terms cover both the leaves (cilantro) and seeds (coriander) of the plant. Chinese cooks use both the fresh leaves and dried seeds, but they are typically referred to by the same name. The context of the recipe usually clarifies which part of the plant is being used.
How is cilantro referred to in Cantonese dialect?
In Cantonese, cilantro is commonly pronounced as “heung choi” (香菜) using the same characters as Mandarin but with Cantonese pronunciation. Another common Cantonese term is “yoon sai” or “yim sai” (芫茜), with some regional variation in pronunciation. The variation between “yoon sai” and “yim sai” represents different regional Cantonese accents, with both referring to the same herb.
What role does cilantro play in traditional Chinese cuisine?
Cilantro serves as both a garnish and flavor enhancer in Chinese cooking. It’s commonly sprinkled fresh on finished dishes like noodle soups, dumplings, and stir-fries. In southern Chinese cuisine, particularly Cantonese cooking, cilantro is often used in steamed fish dishes to cut through richness. Meanwhile, northern Chinese cuisines incorporate it into cold appetizers and dipping sauces. Many Chinese medicinal soups also include cilantro for its perceived cooling properties in traditional Chinese medicine.
What is the Mandarin term for parsley, and how does it differ from cilantro?
Parsley in Mandarin is typically called “xī yáng qín” (西洋芹) which translates to “Western celery.” This distinguishes it from cilantro (香菜 or 芫荽) or even spinach. Chinese cooks recognize parsley’s milder flavor compared to cilantro’s stronger, more distinctive taste. Parsley is a more recent addition to Chinese cooking and is primarily used in Western-influenced dishes within China.
What are the similarities and differences between cilantro and Chinese parsley?
“Chinese parsley” is another English name for cilantro, creating some confusion. Despite the name, it’s the same plant that Chinese speakers call “香菜” (xiāng cài) or “芫荽” (yán suī). The term “Chinese parsley” emerged in English to distinguish cilantro from flat-leaf parsley, but in Chinese languages, there’s no confusion since they have distinct names. Both herbs have different culinary applications. Cilantro is far more common in traditional Chinese dishes.
More ways for how to say cilantro in Chinese sentences
- 我不喜欢吃香菜，觉得它有一股奇怪的味道。
- 简体字：我不喜欢吃香菜，觉得它有一股奇怪的味道。
- 拼音：Wǒ bù xǐ huan chī xiāng cài, jué de tā yǒu yī gǔ qí guài de wèi dào。
- 英文翻译：I don’t like to eat cilantro because I think it has a strange taste.
- 这道菜加了香菜后，味道变得更加鲜美。
- 简体字：这道菜加了香菜后，味道变得更加鲜美。
- 拼音：Zhè dào cài jiā le xiāng cài hòu, wèi dào biàn de gèng jiā xiān měi。
- 英文翻译：The dish tastes even more delicious after adding cilantro.
- 香菜是一种常见的调味料，常用于亚洲菜肴。
- 简体字：香菜是一种常见的调味料，常用于亚洲菜肴。
- 拼音：Xiāng cài shì yī zhǒng cháng jiàn de tiáo wèi liào, cháng yòng yú yà zhōu cài yáo。
- 英文翻译：Cilantro is a common seasoning, often used in Asian cuisine.
- 他喜欢在汤里加香菜，增加风味。
- 简体字：他喜欢在汤里加香菜，增加风味。
- 拼音：Tā xǐ huan zài tāng lǐ jiā xiāng cài, zēng jiā fēng wèi。
- 英文翻译：He likes to add cilantro to the soup to enhance the flavor.
- 香菜的叶子和茎都可以食用，营养丰富。
- 简体字：香菜的叶子和茎都可以食用，营养丰富。
- 拼音：Xiāng cài de yè zi hé jīng dōu kě yǐ shí yòng, yíng yǎng fēng fù。
- 英文翻译：Both the leaves and stems of cilantro are edible and nutritious.
