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water chestnut

/ˈwɔːtər ˌtʃɛstnʌt/

翻译: 一种水生植物,其地下球茎可食用,果肉白色、质地脆爽,在亚洲烹饪中广泛使用,尤其常见于炒菜和沙拉中。

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/ˈwɔːtər ˌtʃɛstnʌt/B1formalculinary
  • zh一种水生植物,其地下球茎可食用,果肉白色、质地脆爽,在亚洲烹饪中广泛使用,尤其常见于炒菜和沙拉中。

An aquatic plant with edible, crunchy, white-fleshed tubers, commonly used in Asian cuisine, especially stir-fries and salads.

  1. Edible aquatic vegetableB1formal

    A crisp, white-fleshed tuber of an aquatic plant, commonly used in Asian cuisine for its crunchy texture.

    zh荸荠

    • Water chestnuts add a satisfying crunch to stir-fries.
    • She sliced fresh water chestnuts for the salad.
    • Canned water chestnuts are less crunchy than fresh ones.
  2. B2formal

    A type of aquatic plant (genus Eleocharis) that grows in marshes and produces edible tubers.

    zh荸荠

    • Water chestnuts are cultivated in flooded fields in Southeast Asia.
    • The plant's stems are hollow and cylindrical.
    • Water chestnut farming requires careful water management.