On the menu of traditional Chinese cuisine, there is another dainty food growing in mountains. The cubes of fresh winter bamboo shoots, after being cooked in deep fat, the various spices, will be a widely popular dish in Jiangsu and Zhejiang provinces.
In China, many people rely on bamboo forests. They are also bamboo shoot experts. “Mao bamboo needs to be planted away from mulberries and pines. Otherwise they won’t grow well or produce bamboo shoots.” Bao is a Zhejiang native. The biggest ever bamboo shoot in Suichang was harvested in his bamboo forest. The winter bamboo shoot hides in the earth and it is hard to find on the surface. But Bao can easily locate the bamboo shoots by only observing the color of bamboo leaves. Under the lifeless earth, a bamboo shoot is silently growing. The winter bamboo shoot is seasonal and hard to preserve. After being peeled, it leaves little left to be cooked. Chinese chefs love it because it is a single grain. It’s able to easily absorb the flavor of added garnishes. In particular, it can help obtain a flavor balance when being cooked with greasy, fatty meat.