Fish Stewed in Pickled Bamboo Shoots

Last updated 2026-11-13 — Fish (or Chicken) Stewed in Pickled Bamboo Shoots is a famous dish of the Dai people in Xishuangbanna, Yunnan. The pickled bamboo shoots are made from young bamboo shoots harvested in summer—shelled, shredded, and then preserved with salt, chili, and other seasonings to develop a tangy flavor. The Dai people first stir-fry the pickled bamboo shoots briefly in oil, then add an appropriate amount of water to make a broth. Once the water boils, they add cleaned and cubed fish (or chicken), and cook until done. This dish is sour, fragrant, and delicious, making it very appetizing.