Yellow Sprout Stalk

Yellow Sprout Stalk

　　The Origin of Yellow Sprout Stalk

　　Yellow Sprout Stalk comes from Shennongjia. In the past, people knew about Shennongjia because of the legends of the Wild Man; today, few would expect that besides the “Wild Man” legend, Shennongjia also produces rare and precious ingredients. This treasured ingredient also has a beautiful legend behind it.

　　It is said that the Yan Emperor of China, Shennong, in his quest to relieve the suffering of the people, endured great hardships and tasted hundreds of herbs. Once, when he ran out of food and water, he casually picked a bamboo-shoot-like plant. After eating it, he found it incredibly delicious, so he used its tender stems to create a variety of dishes... This is the origin of Yellow Sprout Stalk. Since Yellow Sprout Stalk was discovered by Shennong in the mountains of Shennongjia, later generations named this plant “Shennongjia Yellow Sprout Stalk.”

　　What Is Yellow Sprout Stalk?

　　Locally known as Yellow Sprout Stalk, Polygonum cuspidatum belongs to the Polygonaceae family. It is also called sour bamboo shoot, spotted bamboo, giant insect cane, bitter cane, spotted root, spotted cane, and purple golden dragon. Yellow Sprout Stalk thrives in a moist climate and mainly grows in valleys, ravines, streambanks, river edges, and damp shaded areas under forests, at altitudes of 400–1800 meters. It is cold-resistant and flood-tolerant. The unique geographical location of Shennongjia provides ideal natural conditions for the growth of Yellow Sprout Stalk. Its stem is upright and hollow, and due to its distinctive growing environment, it possesses very high nutritional value. Suitable for all age groups, it can be served as a delicacy at various banquets.

　　During packaging, avoid strong squeezing, rubbing, or excessive handling to ensure the integrity of the outer skin. To maintain the freshness of the tender shoots of Yellow Sprout Stalk, they must be harvested on the same day and delivered to the collection point’s cold storage for preservation.

　　The Edible Value of Yellow Sprout Stalk

　　As is widely known, the anti-oxidative and beautifying effects of red wine are quickly recognized by the public, mainly due to its key component, resveratrol. Resveratrol has outstanding benefits such as anti-cancer, anti-inflammatory, anti-allergic, anti-oxidative, anti-bacterial infection, anti-coagulation, anti-lipidemic, anti-ultraviolet radiation, immunity enhancement, and anti-aging properties. It has been hailed by the U.S. healthcare authorities as the “anti-cancer star of the 21st century.” According to authoritative testing, resveratrol is also found in large quantities in the roots and stems of Yellow Sprout Stalk, at levels thirty times higher than in grapes.

　　Additionally, in terms of medicinal value, Yellow Sprout Stalk is historically recorded in the “Supplement to the Materia Medica” (Ming Yi Bie Lu). The text states: Yellow Sprout Stalk, when used in its dried root and stem form, is slightly cool in nature, mildly bitter and astringent in taste, and associated with the liver, lung, and gallbladder meridians. It has the effects of promoting blood circulation and dispelling wind, draining dampness and reducing jaundice, dispersing stasis and relieving pain, as well as calming coughs and resolving phlegm. It is commonly used to treat joint pain, damp-heat jaundice, amenorrhea, excessive cough with phlegm, scalds and burns, bruises and injuries, and abscesses or sores.

　　From Mountain to Table – Up Close

　　Located in Menggu Town, Fang County, Shiyan City, Hubei Province — nationally renowned as the “Hometown of Chinese Polygonum cuspidatum” — Shennongjia Yellow Sprout Stalk is processed using modern scientific formulas and advanced production techniques, with its tender stems as the main ingredient. It has a tangy, refreshing, crisp, and uniquely flavorful taste. It is a truly green, pollution-free, and healthy food straight from nature, and an indispensable delicacy on the modern dining table. Yellow Sprout Stalk can be eaten straight from the bag or prepared into dishes such as stir-fried with lean meat, scrambled eggs, or cured sausage after draining.