When it comes to bamboo shoots, China is undoubtedly the "Kingdom of Bamboo Shoots." Bamboo forests thrive across 27 provinces and regions in China, particularly in the warm and humid southern areas such as Zhejiang, Sichuan, Yunnan, and Guizhou, providing ideal conditions for bamboo shoots to sprout. China leads the world in annual bamboo shoot production, accounting for half of the global output, allowing its people to enjoy these delicacies freely. With over 80 varieties available—tender spring shoots, hearty winter shoots, and even whip shoots in summer and autumn—there is a continuous supply of delicious bamboo shoots throughout the year.

source: iBaotu

As the native home of bamboo, China boasts the world’s richest bamboo resources and a long history of consuming bamboo shoots. Japan also has a tradition of eating bamboo shoots, where they play a significant role in dishes like sushi and tempura. Southeast Asian countries such as Thailand, Vietnam, Indonesia, and the Philippines also incorporate bamboo shoots into their cuisine, preparing them in diverse ways. Similarly, South Korea, India, and Nepal have their own unique culinary traditions involving bamboo shoots. In contrast, few other regions have documented practices of consuming bamboo shoots.

Bamboo shoots dug up in early spring are generally referred to as spring shoots. They are slender and elegant in appearance, with a pure, glossy white interior—a true masterpiece of nature. Their tender, crisp texture offers a refreshing bite that seems to capture the very essence of spring.

source: iBaotu

Winter shoots, on the other hand, are the precursors to spring shoots. Smaller and stouter in shape, they remain hidden underground and boast a more delicate, rich flavor. While spring shoots are higher in fiber and carry the fresh aroma of spring, winter shoots are richer in protein and offer a heartier taste. Though the debate over which season’s shoots are superior never ends, the undisputed truth is that bamboo shoots are prized for their freshness and tenderness.

However, the prime window for enjoying spring shoots is incredibly short. Once they break through the soil, they rapidly age, becoming tough and increasingly bitter. This fleeting freshness leads many to lament that the deliciousness of spring shoots is even harder to hold onto than the springtime light itself. Every bite thus becomes a race against time—a feast for the senses.

Incidentally, humans may not be the only ones fond of bamboo shoots; the beloved giant panda shares this preference.

Editor Ⅰ: Zhang Wenwen

Editor Ⅱ: Bao Gang

Editor Ⅲ: Liu Guosong