Full transcript
0:00Let me teach you how to get the freshest
0:01vegetables in Chinatown. For cabbage,
0:02[music] the lighter the better. For
0:04radish, the heavier the better. For
0:05broccoli, you want to pick the really
0:06dense ones. Avoid ones like this where
0:08it's coming apart and loose. The best
0:10way to pick lotus root actually depends
0:11on what you're cooking. Count the number
0:13of holes. Nine holes is typically more
0:14crisp. Seven holes is more soft and
0:16glutinous, so they're perfect for soups
0:17and desserts. For potatoes, there are
0:19generally two types. Rough and flaky
0:21skin, perfect [music] for stew. Smooth
0:22and shiny skin, perfect for stir fry.
0:24For Chinese green peppers, this also
0:25depends on your preference. Curly and
0:27coily is spicy, straight is crisp and
0:29clean. You want to pick ones where
0:30they're pointy at the ends and really
0:32plump and fat in the middle. These are
0:33going to be the sweetest and have the
0:34best texture. For bitter melon, find the
0:36little ones like this. It's really easy
0:37to get the seeds out, which also means
0:39that it won't be that bitter. Best way
0:40to pick eggplant, peel off the top and
0:42see how much white there is. This was
0:43picked not very long ago, so it's really
0:44fresh. This has more purple, which means
0:46more oxidation, so it's been sitting for
0:48a bit longer. I highly recommend the
0:49Chinese spiky cucumbers. These are more
0:51crisp and water and really, really good
0:52for cold dishes. Try to look for these
0:54and not the English ones. And the
0:55easiest way to pick chives is to just
0:57hold them up. If it falls over, that
0:58means it's not fresh, but for this one,
1:00this is really, really good. Also, for
1:01shiitake mushrooms, there are typically
1:03two types. These ones that you see in
1:04the back, those have a smooth top and so
1:06they're not as umami. And the ones with
1:08the ripped top, those are the best ones.
1:15When you can, try to get there early
1:16because that's when they'll stock the
1:18freshest vegetables. They'll come in a
1:19box with wax and that's when they all
1:21taste best.