Tianlin Badu Bamboo Shoots

Tianlin Badu Bamboo Shoots

Tianlin Badu Bamboo Shoots are a protected geographical indication product.

　　Produced in Tianlin, Guangxi.

　　Badu bamboo shoots are a renowned traditional specialty of Tianlin County with a long history of cultivation. They are known for their golden-yellow color, thick and tender flesh, smooth and delicious taste, fine and minimal fiber, and offer benefits such as aiding gastrointestinal digestion, stimulating appetite, lowering cholesterol and blood pressure, detoxifying and promoting urination, and anti-cancer properties. The shoots have gained certain recognition both domestically and in Hong Kong, Macao, Japan, and Southeast Asia. Tianlin County is a national pollution-free Badu bamboo shoot production base. In August 2001, it passed the inspection of the State Bureau of Quality and Technical Supervision, making Tianlin’s Badu bamboo shoots the first bamboo shoot project in Guangxi to undergo national-level agricultural standardization demonstration assessment. Currently, the county has nearly 300,000 acres of Badu bamboo shoots, yielding over 2,000 tons of dried shoots annually. In January 2010, it was awarded the title of “China’s Hometown of Badu Bamboo Shoots” by the China Economic Forest Association; in May 2010, Badu bamboo shoots received approval from the General Administration of Quality Supervision, Inspection and Quarantine, becoming a nationally protected geographical indication product; in May 2011, the Badu bamboo shoot production base in Tianlin County was certified as a pollution-free agricultural product origin by the Guangxi Department of Agriculture; and in July 2011, fresh Badu bamboo shoots were certified as pollution-free agricultural products by the Ministry of Agriculture.

　　Badu bamboo shoots are named after Bada Township (a Yao ethnic township) in Tianlin County, Baise City, Guangxi, which is representative of the authentic origin. As the summer shoots of the Badu bamboo (a historic and famous traditional specialty of Tianlin County), the term “名” (“fame”) refers to the fact that the Qing Dynasty publication 《Zhuji Youxue Gushi Qionglin》 listed Badu bamboo shoots by name as an imperial tribute. At that time, the family of Cen Chunxuan (a favored Qing official who later served as Viceroy of Liangguang) from Xilin County would send someone every year to purchase the shoots from Bo’e Village in Bada Township and deliver them to the capital. During the Daoguang era of the Qing Dynasty, Guangdong merchants traveled up the Pearl River to the Tuoniang River area in Tianlin County to purchase Badu bamboo shoots and cloud ear fungus, which were then shipped to Southeast Asian countries via waterways, thus making Badu bamboo shoots famous overseas. “优” (“excellence”) refers to the fact that these shoots are rich in protein, carbohydrates, fats, multiple vitamins, and trace elements such as phosphorus, calcium, magnesium, as well as dietary fiber—all essential nutrients for the human body. Consumption can aid digestion, prevent diarrhea, detoxify, promote urination, reduce fat and blood pressure, lower cholesterol, regulate acidity levels, and inhibit tumor growth, making them a true natural green health food. “特” (“uniqueness”) means that these shoots are unique to Tianlin County, growing in the local natural broadleaf mixed forest environment. During the rainy season from June to August each year, the shoots emerge from the ground and are harvested shortly thereafter. They are thick, crisp, tender, milky white, and free of fibrous texture, offering a uniquely delicious and fresh taste unmatched by other varieties.

　　The process of turning fresh Badu bamboo shoots into dried shoots is very particular, as follows: First, select tender shoots about one foot long, boil them in a pot until cooked, then take them out and sun-dry them until the dried shoots turn a shiny reddish-brown. When it comes time to eat the dried shoots, boil them until soft, then rinse them in cold water until the water runs clear. Next, remove them and cut them into shreds, slices, or cubes as preferred. Stir-fry them until most of the moisture has evaporated, then add oil, salt, soy sauce, and other seasonings, stir-fry until cooked, and serve. Separately, stir-fry various types of meat until cooked. Finally, combine the two and stir-fry together. This results in signature dishes such as “Stir-Fried Badu Bamboo Shoots with Pork Slices” and “Stir-Fried Badu Bamboo Shoots with Chicken Cubes.”

　　The protected geographical indication area for Badu bamboo shoots covers the current administrative region of Tianlin County, Guangxi Zhuang Autonomous Region.