Fish mint root, known in Chinese as "zhe'ergen" or "yuxingcao," is a polarizing ingredient that people in Guizhou, Yunnan, and Sichuan absolutely love. Its English name comes from its distinctive smell, which some describe as fishy, though locals who grew up eating it don't notice it at all. The plant has been eaten for thousands of years. Legend says that during the Yue Kingdom around 500 BC, the king encouraged people to eat fish mint root during a famine by setting a personal example. Over time, it became a daily staple in southwestern China. Besides being food, it's also used in traditional medicine to fight infections and reduce inflammation.

How It's Eaten

There are two main ways to eat fish mint root in Guizhou:

1. Fish Mint Salad: The raw root is cut into small sections and mixed with chili oil, vinegar, soy sauce, garlic, and cilantro. It's served cold and tastes fresh, crunchy, and spicy.

2. Fish Mint with Smoked Pork: The root is stir-fried with sliced smoked pork, chili peppers, and garlic. The smoky, savory meat balances out the strong flavor of the fish mint.

What It's Like

Fish mint root is a real test of an adventurous eater. The first bite hits you with a strong, fishy taste that many people find unpleasant. But locals love it. The texture is crunchy and tender, and when mixed with chili and vinegar, the fishy flavor becomes part of a bigger picture. Some people say it's an acquired taste, others say you either love it or hate it. It's also said to help cool down the body, which is useful in Guizhou's hot and humid climate. For visitors, it's a dish that you'll remember, whether you like it or not.