Jinggang Smoked Bamboo Shoots with Pork 井冈烟笋炒肉

How it is made

Fresh bamboo shoots are boiled in Jinggangshan spring water and then roasted dry over a low charcoal fire, which turns them into "yansun" (烟笋, smoked shoots). They are known as the "sea cucumber of the bamboo forest" (竹林海参). For the dish, the dried shoots are boiled again, cut into shreds and stir-fried, either on their own or together with shredded pork.

On the plate, the long, thin shreds are layered and dotted with threads of red chilli, so the dish shows red against brown. The Jiujiang (九江) commerce bureau's list of famous Gan cuisine (赣菜) dishes describes the taste as sweet and pleasant.

Where it comes from

Jinggang smoked shoots, "Jinggang yansun" (井冈烟笋), appear among the ten famous dishes of Gan cuisine, where the mountains are described as a sea of green bamboo that produces many kinds of edible shoots. At Jinggangshan's own ten-famous-dishes cooking contest, held in Luofu town (罗浮镇), the city government reports that the 31 contestants built their entries around local ingredients, with Jinggangshan smoked shoots named first, along with pumpkin, river fish and Hakka tofu.

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