Chinese water chestnuts are the crisp corms produced at the ends of the horizontal rhizomes of Eleocharis dulcis, a sedge cultivated in marshy areas and lakes across Asia. Beneath a brown-black skin lies sweet, crunchy white flesh that stays remarkably firm even after cooking, making it prized in stir-fries, dim sum, and canned products. They are unrelated to true chestnuts despite the name. Harvest and peeling demand clean water and good hygiene, since the crop grows in wet, muddy conditions, and canned product must be properly heat-processed to ensure safety.