lemon juice
柠檬汁· ningmeng zhi
other
Taste & Role
🍯 Sweet🍋 Sour
It adds acidity and freshness that balance rich, oily, or salty dishes, and a splash helps keep cut fruit and vegetables from browning. It is commonly whisked into dressings for liangban (cold-tossed) dishes, stirred into dipping sauces, or used to brighten seafood and marinades.
What it is
Lemon juice is the tart, pale-yellow liquid pressed from fresh lemons. In Chinese cooking it shows up in cold appetizers, dipping sauces, and marinades, and it is also a favorite in drinks like honey lemon tea. Bottled 100% lemon juice works in a pinch, though fresh-squeezed tastes brighter.
Nutrition
per 100 g- Calories
- 0 kcal
- Protein
- 0 g
- Total fat
- 0 g
- Carbs
- 0 g
- Fiber
- —
- Sodium
- 0 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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