Good for your health…Hibiscus is in your dish and you can eat it in the San Gabriel Valley
A recent report from Nation’s Restaurant News highlights the growing popularity of hibiscus in the United States. In the San Gabriel Valley of Los Angeles County, you can experience the use of hibiscus in local Chinese cuisine.
Hibiscus, belonging to the genus Hibiscus and scientifically known as Hibiscus rosa-sinensis, is often referred to as “Chinese rose” due to its origins in Southern China. In Cantonese, it’s called “daai hung fa,” while in Hokkien, it’s known as “teng-lam-á.” Interestingly, this flower serves as the national flower of Malaysia, where it is called “bunga raya.”
In English, it’s simply known as hibiscus, while in Spanish it’s referred to as “jamaica.” The flower has numerous names in Chinese, including 赤槿, 桑槿, 日及, 佛桑, 宋槿, 烈紅花, and many others.
According to market research firm Datassential, restaurants in the U.S. featuring hibiscus-infused dishes have reached 10.2%—a 30% increase from four years ago. Western restaurants typically use hibiscus to enhance teas, cocktails, and desserts, as its vibrant color can stimulate the appetite while balancing strong or overly sweet flavors.
Beyond its culinary appeal, hibiscus offers health benefits, serving as an antioxidant and a source of vitamin C.
For those interested in experiencing hibiscus-infused dishes in San Gabriel Valley, a top recommendation is “Hibiscus Tree,” a Sichuan hot pot restaurant known in Mandarin as 芙蓉樹下. However, since the spicy hot pot usually masks the flavor of the hibiscus, a more direct way to enjoy its taste might be through hibiscus tea.