Old Cucumber (老黄瓜 / Lou Wong Gua)

Unlike regular cucumbers, old cucumber is left to mature on the vine, developing a thicker skin and firmer texture that holds up beautifully during long cooking.

A staple in Cantonese soups, old cucumber is best known for its cooling properties and is traditionally used to help balance the body, especially in warm and humid climates like Singapore. When slow-simmered, it releases a gentle sweetness that enriches soups without overpowering other ingredients

Old cucumber pairs especially well with pork, chicken, dried seafood, red dates, goji berries and corn. The skin is often left on during soup preparation to prevent the flesh from breaking down, while seeds are removed for a cleaner, smoother broth.