Huai'an Reed Shoots

Huai'an Reed Shoots

Huai'an Reed Shoots is a Geographical Indication Certification Trademark.

Huai'an Reed Shoots is an Agricultural Geographical Indication Product.

　　Reed shoots, commonly known as "reed sprouts," are a traditional and distinctive delicacy unique to Huai'an. As they are the stem buds from the base of cattail plants, they are also called reed sprouts or reed bamboo shoots. In *Journey to the West*, they are referred to as "reed root vegetables," while ancient texts call them "reed," "deep reed," or "reed rhizome." Reed is a wild aquatic plant, also known as fragrant reed. The phrase "reed is as tough as silk" refers to mature reeds. The tender heart and stems of newly grown reeds are very delicate and edible. Humans have a long history of consuming reeds.

　　Huai'an is a land of water towns and marshes, rich in reeds and cattails. Not only does it have a longstanding tradition of eating reed shoots, but this tradition has also been preserved to this day. The taste of Huai'an reed shoots remains delicious. The reason for their good flavor is that the local water and soil quality have not deteriorated—in fact, they have improved, becoming even more suitable for the growth of reed shoots. The best reed shoots come from Wanliuchi, Shao Lake, Jiacheng, and Xincheng, especially those around Tianfei Palace in Wanliuchi and those from Jiacheng Pond River. These areas feature shallow ponds with deep silt and excellent water quality, yielding reed shoots with thick, white, and long stems—robust yet tender. Scientific testing and actual tastings confirm that they are indeed top-grade.

　　Other regions have different water and soil conditions, and their reed shoots cannot compare to those from Huai'an—even those produced in the surrounding rural areas of Huai'an are far inferior to those from the urban area. Shoots from other places can only be called "reed roots"; they cannot develop into shoots, nor can they be considered vegetables. Just like the "reed roots" mentioned in poems by Tang and Song poets, they have nothing to do with reed shoots. These roots are thin and green, either bitter or astringent, making them unsuitable for cooking. Huai'an reed shoots can be stir-fried or braised, resulting in tender, fragrant, crispy, refreshing, and delicious dishes that can be used to prepare a variety of famous recipes.

　　Reed shoots are a specialty of Huai'an. This vegetable is fragrant, sweet, and crispy, with a taste reminiscent of young bamboo shoots. It is the only local specialty grown in Huai'an, found in Shao Lake and Moon Lake within the city. If transplanted to the suburbs or regions like southern Jiangsu or Guangdong and Guangxi, the underwater part of the reed leaves resembles a slender jade tube, while the white, tender, and plump reed stems can be placed in chicken or meat broth with seasonings and braised. They are even better when braised with pork. This dish is flavorful, refreshing, and nutritious, making it a fine Huai'an cuisine. Through continuous practice, refinement, and careful cooking, dishes such as steamed reed shoots and meat-braised reed shoots have been developed.

　　3 Recipe: Shrimp Braised Reed Sprouts: This dish is meticulously prepared using locally sourced high-quality reed sprouts, large dried shrimps, lard, and premium broth. The bright red shrimp symbolizes generals and commanders, while the tender white reed sprouts resemble soft jade, neatly arranged on a long plate like jade maidens standing in formation—visually appealing and mouthwatering. The taste is fresh, delicious, fragrant, tender, and smooth, refreshing the senses. It is also nicknamed "Red Jade Soldiers." Truly a dish crafted with great care and creativity, it excels in color, aroma, and taste, and carries deep cultural significance. In 2002, it was recognized as one of China’s Famous Dishes by the National Bureau of Internal Trade.

　　Chicken Porridge Reed Shoots: This dish is made by stewing a hen until tender, extracting the juice, and then braising it with seasonings and reed shoots. It follows the same culinary philosophy as described by Mei Cheng: "The richness of beef fed on grass, paired with bamboo shoots and reeds." Every spring, people begin to eat reed shoots. As summer arrives, the stems grow thicker, and the flavor becomes even richer, often inspiring poets to write about them.

　　4 Historical Anecdote: Reed shoots also have an interesting and honorable historical tale—they were once featured in the classic novel *Journey to the West* by the hometown novelist Wu Cheng'en. In Chapter 86 of the book, after Sun Wukong defeats the Leopard Demon on Yinwu Mountain and rescues Tang Sanzang, a woodcutter (their newfound friend) invites the master and disciples into his "thatched cottage." He clears the table, arranges the benches, and serves several wild vegetable dishes as a token of gratitude. At this point, Wu Cheng'en uses a poetic passage to anthropomorphically describe over thirty types of wild vegetables from the Huai'an region. After listing familiar ones like daylily, white drumhead, horsehair vegetable, Malan head, dog’s footprint, cat’s ear, and scissors weed, he continues: "Stir-fried black flower buds, water caltrops are quite commendable; reed root vegetables and water bamboo shoots—four aquatic delights of refined elegance."

　　Interestingly, in 1982, during the first academic symposium on *Journey to the West* held in Huai'an, the city served reed shoots to the attending delegates as a local specialty tribute.

　　5 Legend: It is said that during the Southern Song Dynasty, Lady Liang Hongyu and her husband Han Shizhong defended Chuzhou. During one anti-Jin campaign, she and her troops were heavily besieged. The enemy only surrounded them without attacking, aiming to wear them down and wait for the right moment to eliminate them. With no food supplies inside and no reinforcements outside, even the wild vegetables had been exhausted—only the boundless reeds and cattails growing along the river remained. Perhaps because Lady Liang came from humble beginnings—born into a poor farming family in a region of Huai'an abundant in paddy fields and reeds—she had, in her youth, woven reed bags with her family to earn money for survival and knew that tender reeds were edible, having relied on them to survive famines. Or perhaps it was divine intervention. She rolled up her sleeves, extended her fair hands, and carefully peeled away the tough outer leaves. The snow-white, slender stems, once cooked, turned out to be delicious. The reeds in the river kept regrowing no matter how much they were cut, providing an inexhaustible supply that helped her and her soldiers survive until they finally drove back the Jin army. As a result, reed shoots earned a noble title among the people of Huai'an: "Anti-Jin Vegetable."

　　Huai'an Reed Shoots

　　Huai'an District Agricultural and Sideline Products Association, Huai'an City

　　11953707

　　Reed Shoots (Processed Cooked Vegetables)

　　Geographical Scope

　　The production area of Huai'an Reed Shoots is located in the lake and marsh region of Huai'an District, Huai'an City, including all 80 administrative villages in Huai'an, Liujun, and the areas around Bai Ma Lake such as Nan闸, Linji, and Fanji towns. The cultivation of Huai'an reed shoots extends east to Liujun Town, north to Huai'an Town, west to Nan闸, and south to Linji. The protected area spans 60,000 mu, with a planting area of 5,000 mu and an annual yield of 7,500 tons.

　　Product Quality Characteristics

　　External Features: The plants are about 200 cm tall, with flat, lanceolate leaves approximately 150 cm long and 1.0–1.2 cm wide, dark green in color. The leaf sheaths are 40–70 cm long, cylindrical, about 2 cm in diameter, and light green in color. The product is white, tender, and nutrient-rich. After Bailu (the traditional solar term), the plants stop tillering. After Lidong (another solar term), the above-ground stems and leaves turn yellow, while the underground parts overwinter. Internal Quality: Each 100 grams of tender reed shoots contain 0.9–1.2 grams of protein, more than 1.5–1.8 grams of carbohydrates, and 0.08–0.25 grams of dietary fiber. The production environment of Huai'an Reed Shoots must comply with NY5331-2006, the environmental requirements for pollution-free aquatic vegetable production areas. The cultivation of Huai'an Reed Shoots follows the "Pollution-Free Aquatic Vegetable Planting Technical Specifications" (NY5238-2005), and a "Huai'an Reed Shoots Production Operation Procedure" has been established.