Chishui Magnolia Slices

Chishui Magnolia Slices

　　Chishui Magnolia Slices are made from high-quality Phyllostachys pubescens bamboo shoots. They have a waxy yellow, translucent color and a shape resembling magnolia flower petals, hence the name "Magnolia Slices."

Varieties: Depending on the growth and processing season of the bamboo shoots, they can be classified into four types: "Baojian (Treasure Tip)," "Dongpian (Winter Slice)," "Taopian (Peach Slice)," and "Chunhua (Spring Flower)."

Characteristics: "Baojian" is made from tightly closed bamboo shoots harvested before the Beginning of Spring. The slices are smooth, pointed, and round, with a yellowish-white color and tender flesh, making them a premium variety of Magnolia Slices. They are plump, delicate, slightly crisp, shaped like a pagoda, and resemble dragon horns, hence also known as "Golden Pagoda" or "Dragon Horn." "Dongpian" is made from winter bamboo shoots harvested before the Rain Water solar term. The slices are split open, flat, smooth, white in color, thick, and have tender flesh with closely spaced nodes. "Taopian" is made from unemerged bamboo shoots harvested before the Awakening of Insects. The slices have a smooth surface, relatively close nodes, trimmed roots, slightly thinner yet still tender flesh, and a fresher taste. "Chunhua" is made from spring bamboo shoots harvested between the Spring Equinox and Pure Brightness. The nodes are more spaced out, the ridges are raised, the flesh is thin, and the texture is tougher. These four varieties each have distinct features and are all crafted with meticulous processing techniques. In terms of quality, "Baojian" is the best, followed by "Dongpian," then "Taopian," with "Chunhua" being the lowest in grade.

Nutritional Content: They contain protein, vitamins, crude fiber, carbohydrates, as well as various nutrients such as calcium, phosphorus, iron, and sugar.

Process: It is a high-grade dried bamboo shoot product, meticulously processed through steps such as steaming, slicing, sulfur fumigation, and drying, using tender winter or spring bamboo shoots that are either unemerged or just emerged from the ground.