For me coriander is the spice from the roots, and cilantro is the herb. They taste radically different to me. I go through lots of coriander in my own cooking; I can finally, finally grudgingly accept cilantro in food, but I doubt I’ll ever enjoy it.
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I recently learned this as well; I wonder if that’s the case with many foods? I’m in the “like cilantro” category myself. I can’t imagine eating guabao, or zongzi, or Mexican salsa, or that ice cream-peanut powder-cilantro roll dessert without it.
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Same with cucumber possibly.
Are you sure that’s the way to write guabao?
Yep. There’s a simplified character people use a lot as well
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Sauerkraut is pretty good on a gua bao.