Chishui Bamboo Shoots in Bamboo Tubes

Chishui Bamboo Shoots in Bamboo Tubes

　　Chishui Bamboo Shoots in Bamboo Tubes (black bamboo shoots) are made from fresh Qing bamboo shoots. The raw material is selected from “Yinshan bamboo shoots,” which grow in shaded, wetland areas. After harvesting, processing, collection, smoking, drying, and storage, they undergo multiple rinsing steps before being cut into sections and cooked.

[Nutritional Value] Bamboo shoots in tubes contain a certain amount of plant protein, especially high in fiber. They also provide vitamins and amino acids. Traditional Chinese medicine believes that bamboo shoots can “benefit the nine orifices, improve blood circulation, dissolve phlegm, and relieve bloating.”

The “Famous Doctors’ Pharmacopoeia” states that they “treat diabetes, promote urination, and benefit qi, making them suitable for long-term consumption.” Due to their high protein, low fat, high fiber, and low starch content, they are beneficial for reducing fat and losing weight.

[Eating Method] Eating Method: This product is baked with charcoal fire and falls under the category of dried bamboo shoots. Therefore, it must be prepared as follows before eating: soak for one to two hours, then boil over high heat for one hour. Cut into sections, soak for another hour, then simmer over medium heat for an hour before eating.

[Practical Guide] The classic traditional way to eat Chishui Bamboo Shoots in Bamboo Tubes—Stewed with Preserved Pork. With the unique flavors of the Miao countryside, enjoying Chishui’s scenic beauty along with Chishui tofu pudding, farmhouse preserved pork, and bamboo shoots is essential on the dining table, known as the “Three Treasures of Chishui.”

This dish is the simplest and most convenient to prepare. Just wash the preserved pork and the rehydrated bamboo shoot sections and cook them together without adding any seasonings. The two will absorb each other’s flavors. Once the preserved pork is cooked, remove and slice it to serve. The bamboo shoots are thick and meaty, complemented by the distinctive aroma of the preserved pork, making it incredibly delicious. Common recipes using bamboo shoots include Bamboo Shoots Braised with Chicken (or Beef), typically seasoned with spicy and numbing flavors. The final dish features tender and fragrant chicken, crispy bamboo shoots, and a strong spicy taste.

Preparation Method: Soak the bamboo shoots in warm water until softened, then cut into sections. Slaughter and clean a local black-boned chicken, chop it into pieces, and pressure cook until done, then remove. Heat a wok over a flame, pour in old oil and heat it up. Add dried chili sections, Sichuan peppercorns, ginger slices, garlic slices, and scallion sections to stir-fry until fragrant. Add Pixian bean paste and stir-fry until aromatic and slightly browned. Add star anise, sandalwood, and cinnamon to release their fragrance. Put in the chicken pieces and bamboo shoot sections, pour in cooking wine, add fresh broth, and season with salt, sugar, monosodium glutamate, and chicken essence. Cook until the chicken and bamboo shoots are well flavored, sprinkle in celery sections, stir evenly, and serve in a cast-iron pot.

Key Techniques:

1. The local black-boned chicken must be pressure-cooked for the best texture. The bamboo shoots need to be repeatedly rinsed after soaking to remove the astringent taste.

2. When stir-frying the bean paste, use low heat and keep stirring constantly to prevent burning. The purpose of adding spices is to give the dish a five-spice flavor.

3. When braising the bamboo shoot chicken, use medium heat. The resulting dish should have relatively more sauce to ensure the chicken remains juicy and flavorful.

4. For serving, you may gently reheat with low heat. If you want to add other ingredients afterward, usually add them to the red broth for hotpot-style cooking.