Tongzi Magnolia Slices

Tongzi Magnolia Slices

　　Guizhou’s magnolia slices are most abundant and of the highest quality in Tongzi County. The Tongzi magnolia slice series is meticulously processed from fresh shoots of Phyllostachys pubescens bamboo.

　　Production method: 1. Harvesting: The bamboo shoot season runs from the Winter Solstice to the following Qingming Festival according to the lunar calendar. Dig out the shoots, shake off the dirt (do not wash them), and cut off the old root base.

　　2. Steaming: Place the cleaned bamboo shoots, still in their husks, into a wooden steamer to steam. The heat must be even, and the level of doneness must be just right.

　　3. Baking: After steaming, remove the shoots and let them air-dry before peeling off the husks. Then place them in a sieve for further baking. Pay attention to the intensity of the heat during baking and turn them frequently to prevent burning. The shoots, after processing, steaming, and drying, become semi-finished products.

　　4. Sulfur Fumigation: Place the semi-finished product into a large barrel, add 30–50 kilograms of clean water per 100 kilograms of shoots, soak for about an hour, then take them out and let them drain on a sieve. Next, place them in a sulfur fumigation chamber and steam them for a full day and night. Products that have been sulfur-fumigated are dry, transparent, and brightly colored, and can be sold as finished magnolia slices.

　　5. Storage: Magnolia slices are tender and high in moisture. During storage, protect them from humidity, heat, and sulfur loss. Avoid damage to packaging or loose sealing that may cause sulfur to dissipate, leading to mold. Do not dry them in the sun; use only fire for drying.