Yulan Slices from Rucheng

Yulan Slices from Rucheng

　　The production technique of Yulan Slices originated in the late Ming and early Qing dynasties. They are wax-yellow in color, semi-transparent, and shaped like magnolia petals, hence the name “Yulan Slices” (Magnolia Slices). Based on quality, they are ranked as follows: “Baojian” (Treasure Tip) is the best, followed by “Dongpian” (Winter Slice), then “Taopian” (Peach Slice), with “Chunhua” (Spring Flower) being the lowest grade. They contain protein, vitamins, crude fiber, carbohydrates, as well as various nutrients such as calcium, phosphorus, iron, and sugar. Craftsmanship: These are premium dried bamboo shoots made from young winter or spring bamboo shoots that have either not yet emerged or have just sprouted from the ground. The shoots undergo a series of meticulous processes including steaming, slicing, sulfur fumigation, and baking to dry. Since the production method of Yulan Slices is not overly complicated, it soon became a common household side business across the rural areas of Hunan. The production season begins in November each year and ends in late spring of the following year. Farmers dig up fresh bamboo shoots from the bamboo forests, trim the roots evenly, steam them in large wooden containers, then cool them before peeling off the outer shell. The inner shoot meat is sliced into thin pieces and placed in bamboo trays to be baked at an appropriate temperature until they turn yellowish, hard, and crispy. In some areas, sulfur fumigation is also specially used. It is said that this treatment not only gives the Yulan Slices a light yellow color and more attractive appearance, but also helps prevent insect infestation and mold.