Dou Shan Water Bamboo

Dou Shan Water Bamboo

　　　　Water bamboo, belonging to the Poaceae family, resembles seedlings in appearance and is thus also called seedling bamboo. The difference between water bamboo and seedlings is that the leaves of water bamboo are longer, wider, thicker, and more luxuriant than those of rice. It is widely produced in the southern part of Taishan, with Dou Shan having the largest yield, and the produce from Liu Cun being the best.

　　Water bamboo thrives along pond edges and marshy areas. Every year in mid-spring, last year’s dried stalks are divided into small clumps and planted in watery lowlands, where they can grow without the need for fertilization throughout the year. By late summer, the water bamboo becomes lush and green. Then, by splashing thin mud among the dry stems to leave gaps, it encourages abundant sprouting. By mid-autumn, it grows densely like bamboo shoots after rain, and can then be harvested.

　　Water bamboo can be cooked by pan-frying, stir-frying, or boiling in soup. For pan-frying, first cut the water bamboo lengthwise into two halves, then make a deep slit on the cut surface and slightly pry it open. Stuff it with fish paste (a mashed mixture of fish and pork), pan-fry until fragrant, and thicken the sauce (known as “velveting” in Mandarin). It can also be stir-fried with pork or shrimp, or boiled in soup. (Taishan)