Luoping Pickled Bamboo Shoots

Luoping Pickled Bamboo Shoots

　　Along the banks of the Duoyi River, Jiulong River, and Nanpan River, the mountains are covered with lush green trees and bamboo groves. Every spring, bamboo shoots sprout up everywhere. The clever Bouyei people have created an exceptional dish from them — pickled bamboo shoots.

Bouyei pickled bamboo shoots are markedly different from those in other regions. Elsewhere, improper preparation often results in a sour taste masking an unbearable stench that can put one off eating. In contrast, Bouyei pickled bamboo shoots exude an indescribable, refreshing plant aroma that stimulates the appetite and leaves a lasting impression. This remarkable difference is entirely due to the Bouyei people’s precise preparation technique: they first sun-dry the bamboo shoots and then ferment them. This method ensures hygiene and prevents any unpleasant odors. On the other hand, if the shoots are pickled in the same way as traditional preserved vegetables, although they may turn sour, the smell is almost unavoidable.

There are many ways to enjoy Bouyei pickled bamboo shoots. Common methods include the following: The first is light boiling, served with a dipping sauce. This method preserves the original flavor and is extremely appetizing. The second is cooking the pickled bamboo shoots with ham or cured meat, which results in an exceptionally delicious dish. Third is the widely renowned pickled bamboo shoot fish — Bouyei people’s most famous specialty. It's best to try it yourself; otherwise, you might regret it for life.