Cassia Lamb

The evergreen tree cassia is indigenous to southern China and South-east Asia. It has tiny, yellow flowers with four petals, and it has a close relative, known as ‘true cinnamon’, which is primarily used for its aromatic bark. In fact, there is neither cassia nor cinnamon in this dish — the name alludes to the colour of the cooked eggs only. Such is Chinese symbolism that the recipe name can tell an entirely different story from the ingredients list!