Arrowhead Root

Also known as: Ci Gu, Arrowhead, Sagittaria trifolia, Chinese Arrowhead, Duck Potato

root-vegetablechineseshanghaineseseasonalnew-yearstarchybraising

Arrowhead root is a small, smooth-skinned aquatic tuber harvested in late autumn and winter from shallow ponds and paddy fields. The corm has a mildly starchy, slightly sweet flavor with a clean, earthy quality reminiscent of potato. It is a seasonal delicacy in Shanghainese and Cantonese cooking — available only in the colder months — and is one of the traditional New Year ingredients of the Yangtze Delta.

It is a seasonal delicacy in Shanghainese and Cantonese cooking — available only in the colder months — and is one of the traditional New Year ingredients of the Yangtze Delta.

Slow-braised with pork fat and soy sauce until caramelized, it achieves extraordinary depth of flavor for such a humble root.

Flavor Profile

mildly starchyslightly sweetcleanearthypotato-like

Origin

China, East Asia, Southeast Asia

Traditional Medicine Perspectives

Traditional Chinese Medicine

Arrowhead (Ci Gu) is classified as neutral to slightly cool and sweet in TCM, associated with the Spleen and Stomach meridians. It is used to strengthen the Spleen, promote digestion, resolve phlegm and nodules, detoxify, and promote urination. Considered a nourishing, digestive food appropriate for most constitutions.

Modern Scientific Research

Arrowhead root is a source of complex carbohydrates, potassium, phosphorus, and B vitamins. It contains flavonoids and polyphenols with antioxidant properties. Research on similar aquatic tubers shows potential benefits for blood sugar regulation from the fiber and complex starch content.

Cultural History

Arrowhead root has been harvested and eaten in China for over two thousand years, growing wild in rice paddies and wetlands across the Yangtze Delta. In Shanghai and the surrounding Jiangnan region, it is a deeply cherished seasonal ingredient associated with the lunar New Year and cold-weather cooking. The traditional Shanghainese preparation — ci gu braised slowly with pork belly fat, soy sauce, sugar, and Shaoxing wine until deeply glossy — is considered a defining regional dish.

Culinary Uses

Braise whole with pork belly, soy sauce, Shaoxing wine, and rock sugar for the classic Shanghainese preparation — long, slow cooking transforms them into deeply savory, glazed bites. Stir-fry sliced with garlic and oyster sauce. Add to hot pots and stews.

Preparation Methods

Peel the smooth outer skin with a knife or peeler. Cut off both ends. Leave whole for braising.

Available at Chinese markets only in autumn and winter.

Slice for stir-fries. Arrowhead root discolors quickly after peeling — keep in water until ready to cook. Available at Chinese markets only in autumn and winter.