Lǎohuángguā pí biàn huáng le, dàn ròu hái hěn cuì.
The skin of old cucumber turns yellow, but the flesh stays crisp.
Tips
culture
Cucumber left to ripen until the skin yellows. Flesh is firm and slightly sweet; mostly used in Cantonese 老火汤 (slow-simmered soups) with pork ribs and dried dates.
