The bamboo shoots emerge out of the ground in early spring. They give off a sweet scent when dug out of the soil.
The Suzhou natives like bamboo shoots, and they cook a variety of dishes by steaming, boiling, stewing and stir-frying bamboo shoots solely or with other ingredients.
Photo by Liu Zhen
The peeled bamboo shoots have an ivory yellow color, and are soft and crisp. Braised Bamboo Shoots is a dish loved by many people.
Photo by Liu Zhen
The bamboo shoots are cut into small pieces and put into a hot pan. They are stir-fried until they turn browned, and then are added with sauce, sugar, salt and vinegar before being simmered. The sauce gradually reduces, and the bamboo shoots get red in color, with luster on the surface. The dish tastes good, with sweetness released soon in the mouth, followed by a kind of fresh aroma that makes you want to eat more.
Braised Bamboo Shoots Photo by Liu Zhen
Yan Du Xian, a stew with cured and fresh pork and fresh bamboo shoots harvested in spring, can bring out the unique, wonderful flavor of the bamboo shoots. The ingredients are a perfect match to each other. The dish makes people feel warm.
Hot Yan Du Xian Photo by Hu Xiaoli
Yan Du Xian Photo by Hu Xiaoli
