Tag Archives: Cantonese

Old Cucumbers Never Die

Old Cucumber Soup

Cucumbers are known as “yellow gourds” (黃瓜) in Chinese. They are sometime also called “baby yellow gourds” (小黃瓜). I’ve always wondered why they’re called “yellow” since cucumbers are obviously green. Even with all the different varieties, they are all still green. But a few years ago while having dinner at a relative’s home in Hong Kong, her cook served a soup made with a wrinkly yellow-brown skinned gourd with slightly green flesh that she announced was mature cucumbers. That’s when I realized why cucumbers are called “yellow gourd.” They turn into a yellowish gourd with tough dry skin when mature.

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