Fiddlehead Preserved Pork

Fiddlehead Preserved Pork

　　“Climbing that southern hill, I pluck its fiddleheads.” This is the fiddlehead mentioned in the *Book of Songs*; “Once in Nanyang City, I dined solely on Dushan fiddleheads.” This is how Li Bai described fiddleheads; during times of famine, fiddleheads were a lifeline for common people; today, they have become an elegant and healthy delicacy.

There are many varieties of fiddleheads, with over ten being edible, but in terms of taste, there are only two types—bitter and sweet. Most of the fiddleheads served in restaurants in Beijing are sweet. Fiddleheads can be made into a variety of dishes, the simplest being cold tossed fiddleheads. Take the stems and roots of the fiddleheads, blanch them briefly in hot water, then sprinkle with some chili, salt, vinegar, and other seasonings to taste. It’s simple and convenient. Fiddleheads have a wild mountain flavor—crisp, fragrant, with a naturally smooth sensation on the tongue, a slight bitterness, and a bit of stickiness, all very refreshing.

If not prepared well, fiddleheads can have a slightly bitter and astringent taste. In fact, even when cooked perfectly, they may still retain a hint of astringency. This slight astringency might be the fiddlehead’s destiny—it’s something it can’t escape. But it’s precisely this trace of astringency that preserves the rustic quality of the wild vegetable. When blended with various seasonings, the tip of the tongue can detect a faint bitterness, which fades away almost entirely. Yet this slight bitterness is quite acceptable, much like how many people adore bitter melon.

The roots of fiddleheads contain starch, so they can be processed into fiddlehead starch cakes. Fiddlehead Starch Cakes with Preserved Pork is an exceptionally delicious dish.