Eating in China
AI-generated editorial illustration of Gai lan with oyster sauce.

Gai lan with oyster sauce

蚝油芥兰Háoyóu jièlán

Chinese broccoli with savoury oyster sauce

Leafy gai lan, also called Chinese broccoli, is briefly cooked and dressed with oyster sauce. The stems keep some bite while the sauce adds savoury depth and a little sweetness.

Heat
Region
Guangdong
Type
Dishes
Kid-friendly
Order in Chinese

At the table

How to enjoy it

Take a few leaves and stems with a little sauce. Cut long stems into manageable pieces.

A useful check

Ordinary oyster sauce contains oysters and may also contain wheat or soy. Check the actual sauce if you have allergies.

How it may vary

Both mature stalks and tender baby gai lan can be used. A mushroom-based sauce is an alternative to oyster sauce, but the sauce choice must be checked separately.

Tender leaves and crisp-tender stems make a mild vegetable side that can be shared; cut the stems into short pieces.

Recipes vary. Ask the restaurant about ingredients and serving before you order.

GET TO KNOW THE DISH

What goes into it?

Explore some key ingredients below. Preparations may use additional seasonings and ingredients.

Both mature stalks and tender baby gai lan can be used. A mushroom-based sauce is an alternative to oyster sauce, but the sauce choice must be checked separately.

Recipes vary by restaurant.

How does it taste?

Green vegetable flavour with sweet-savoury oyster sauce.

Chili heat
Texture
Tender leaves and firm, crisp-tender stems.
How it’s made
Blanch trimmed gai lan, drain it well and drizzle with oyster sauce.

Both mature stalks and tender baby gai lan can be used. A mushroom-based sauce is an alternative to oyster sauce, but the sauce choice must be checked separately.

A CONNECTION TO PLACE

Origin & regional roots

Explore regional food

Associated with Guangdong.

About this regional connection

Guangdong: Guangdong association; no exclusive origin claim.

Ask if they have it first

ASK IF IT'S AVAILABLE

请问你们有蚝油芥兰吗?

Do you have this item?

A LITTLE SOMETHING TO READ

Story & history

A late-Qing record of oyster sauce

A late-Qing Xiangshan County Gazetteer may be among the earliest written records of oyster sauce: it describes oyster juice reduced to a sauce and praises its flavor over fermented-bean seasoning. The work was compiled in 1879, before the Lee Kum Kee signboard appeared at a Nanshui shop in 1888. That is an early record of the condiment, not proof of a single inventor. It also says nothing about gai lan, so the history of this pairing remains open.

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