Asking the Government About Mountain Bamboo Shoots
People of Huizhou cherish bamboo shoots, with the tender tips and outer layers being particularly prized delicacies. Among all varieties, Wenzheng Mountain bamboo shoots are renowned for their exceptional freshness and tenderness. Legend has it that during the Ming and Qing dynasties, merchants from Shezhou traveled down the Xin'an River to trade in Jiangsu and Zhejiang provinces. To ease their homesickness, they would savor the flavors of home aboard their vessels. Each spring, families would dig up bamboo shoots and send them to their loved ones. To preserve the bamboo shoots' delicate fragrance, they would peel off the outer layers, place the pieces in clay pots, and simmer them over a charcoal stove on the boat. Traveling day and night, the shoots would be perfectly cooked by the time the boat reached its destination. Opening the clay pot to eat them, the shoots were slightly sweet, crisp, and tender—just like fresh bamboo shoots.
By chance, Emperor Qianlong, traveling incognito through the Yangzhou section of the Grand Canal during his southern inspection tour, sampled bamboo shoots brought by a Huizhou merchant from his hometown. The emperor was delighted, praising them highly and demanding that Shexian County supply two barrels of bamboo shoots annually—each weighing twenty jin—to be presented to the imperial court alongside Huizhou ink and She inkstones for the emperor's enjoyment. From then on, Wenzheng Mountain bamboo shoots became renowned throughout the capital as the “Imperial Tribute Bamboo Shoots.”
Huizhou ham is also a crucial ingredient in Huizhou cuisine. Prepared using traditional curing methods, it features a glossy, reddish-brown surface, firm texture, and rich aroma. Using ham for seasoning is another hallmark of Huizhou cooking.
Preparation of Wenzheng Mountain Bamboo Shoots Dish
【Ingredients】500g mountain bamboo shoots, Huangshan ham, 1 ham bone
【Seasonings】3g salt, 5g wet starch, sugar to taste
【Cooking Steps】
1. Simmer cleaned bamboo shoots with ham for 1 hour;
2. Remove bamboo shoots and slice them; slice ham and soak to reduce excess saltiness; simmer stone fungus in chicken broth; reserve the bamboo shoot broth;
3. Arrange sliced bamboo shoots in layers on a plate, overlapping each slice; top with ham slices. Pour the reserved bamboo shoot broth into the arranged clay pot, bring to a simmer, and cook for 5 minutes.