Shrimp and Cattail Shoots

Shrimp and Cattail Shoots

　　Shrimp and Cattail Shoots (Red Jade Soldiers): “A bite of crispness recalls the tenderness of cattail shoots; a plateful of freshness brings memories of carp’s fragrance.” Cattail shoots are an aquatic vegetable unique to Chuzhou. They emerge unstained from the mud—plump, fragrant, tender, and pure white. As the poem goes: “How tender are they? Like Huai bamboo shoots and cattail shoots.” According to county annals, during the Southern Song Dynasty, when Han Shizhong and his wife Liang Hongyu were stationed in Chuzhou to resist the Jin invaders, they discovered that cattail roots were edible, fragrant, cooling, and thirst-quenching, hence the dish also earned the name “Anti-Jin Dish.” Shrimp and Cattail Shoots are meticulously prepared using locally sourced high-quality cattail shoots, dried shrimp, lard, and rich broth. The bright red shrimp resemble generals, while the tender white cattail shoots are as soft as jade, neatly arranged on a long platter like fairy soldiers, delighting the eye and stimulating the appetite—thus also known as “Red Jade Soldiers.” The dish boasts a delicious and refreshing taste, with a fragrant, tender, and smooth texture that refreshes the spirit. In 2002, it was recognized as one of China’s Famous Dishes by the State Bureau of Internal Trade.