Stir-fried Fiddlehead Ferns with Fermented Tofu

Stir-fried Fiddlehead Ferns with Fermented Tofu

　　Fiddlehead ferns (locally pronounced “Yusai” in Wuyishan), also known as fist ferns, can be called the “king of wild vegetables.”

　　They thrive in sunny areas of shallow mountainous regions, and the edible part is the tender, unopened leaf bud. These ferns are a pollution-free green vegetable. Before eating, blanching them in boiling water removes the fuzz and bitterness, then soaking them in cold water helps eliminate any off-flavors. After that, they are stir-fried in a fermented tofu soup and are ready to eat. This makes for an excellent dish to accompany fine wine. They can also be processed into dried vegetables, used as filling, or pickled into canned products.

　　In spring, fiddlehead ferns are in their peak growing season, and visitors can enjoy this delicacy at major hotels.