Pumpkins! (Nangua)

It’s the time of year when pumpkins become the ubiquitous sign of autumn.  On our trip to a local pumpkin patch last weekend, my kids ran from pumpkin to pumpkin, examining the various shades, shapes, sizes, and textures.  

When it comes to fall cuisine, however, it is clear that our relationship with the pumpkin hasn’t branched far from pumpkin spice muffins--which are quite tasty and not to be underestimated! Since the pumpkin doesn’t play a major role in my in-law’s Shanghainese cuisine, I began searching the Web for regional cuisines in China that use nangua, or “pumpkin”.

In China, nangua refers to a specific variety of squash that is seedless and relatively large. The skin of a nangua can be green, orange, yellow, or grey, and it's peeled off when being prepared.  Click here for a picture of the Chinese variety of pumpkin by The Chinese Soup Lady.  

If you can’t get your hands on a Chinese nangua, do not fear! Here are two tantalizing dishes from Southern China that can be made from pumpkin varieties found in the United States.


Pumpkin Cakes (nangua bing) 

These savory cakes from Xiamen in Southern China use mashed pumpkin and rice flour as a base. Aromatics like Shitake mushrooms, dried shrimps, and scallions are stir-fried and added in, and then the cakes are delicately fried. Click here for beautiful pictures and recipe by Tiny Urban Kitchen.  

Stir-Fried Pumpkin (chao nangua) 
This simple Taiwanese dish is exactly what it sounds like, stir-fried Kabocha or Butternut squash with ginger, sugar, and a pinch of salt. 

Have fun cooking!