Wuyishan Bamboo Shoot Cakes

Wuyishan Bamboo Shoot Cakes

　　Bamboo shoot cakes are a common and beloved dish in the rural households of Wuyishan, known for their delicious taste, rich aroma, and distinctive local flavor. The process of making bamboo shoot cakes involves first peeling the tender spring bamboo shoots, then boiling them in a pot for 5–6 hours until fully cooked. Once softened, the shoots are mashed, and then mixed in proportion with rice flour, glutinous rice flour, red wine lees, chili powder, salt, chopped scallions, monosodium glutamate, and various spices. This mixture is stirred into the mashed bamboo shoots, then steamed until cooked through. After cooling, the mixture is shaped into round cakes and either sun-dried or oven-dried.

　　Source: Fujian Provincial Department of Tourism Development