To preserve the fleeting flavors of spring, people have devised a variety of cooking methods. In Chinese cuisine, bamboo shoots can be stir-fried, pan-fried, braised, deep-fried, roasted, stewed, or boiled—versatility at its finest.

source: iBaotu

Yan Du Xian (Salt-Cured Pork and Bamboo Shoot Soup) is almost synonymous with spring shoots. Thinly sliced bamboo shoots are simmered gently with salted pork, resulting in a clear, savory broth that lingers delightfully on the palate. The milky soup, tender bamboo shoots, and aromatic cured pork come together to create a taste that feels like spring melting in your mouth.

source: Eclipse Diary

You Men Sun (Braised Bamboo Shoots) showcases bamboo shoots in a solo performance. With minimal seasoning, the natural flavor of the shoots is brought to life. The shoots are cut into sections, blanched to remove bitterness, then stir-fried in oil until slightly golden before being braised with soy sauce, salt, and sugar. The result is glossy, caramelized shoots that, despite their rich appearance, retain a clean, crisp texture.

source: Huzhou Cutural and Tourism

Sun Shao Rou (Braised Pork with Bamboo Shoots) is a timeless classic. Su Dongpo was famously fond of pairing bamboo shoots with pork, and this combination remains a favorite today. Cubes of pork belly are stewed with spring shoots, allowing the meat to absorb the shoots’ freshness while the shoots soak up the richness of the pork. The dish strikes a perfect balance of sweet and savory, with a satisfying chewiness. As Lin Yutang aptly noted, "Bamboo shoots with pork is an exquisite pairing—the pork is enhanced by the shoots, while the shoots are enriched by the pork."

source: iBaotu

Ku Sun Bao (Bitter Bamboo Shoot Hotpot) is a Hakka specialty, known for its bittersweet flavor and lingering aftertaste. Bitter bamboo shoots are stewed with pork belly and Hakka-style pickled vegetables, intertwining the aromas of meat, shoots, and greens into a harmonious blend—a gentle introduction to "bitter" flavors for those who usually shy away from them.

source: Nanfang+

Suan Sun (Fermented Bamboo Shoots) is a robust delicacy crafted through time. Naturally fermented in sealed containers, these pungent shoots are an acquired taste. Whether in Luosifen (river snail rice noodles), the spicy versions of Guizhou, the sweeter Fujian varieties, or the unique Yunnan-style fermented shoots, they add an irresistible tangy, spicy, and savory depth to dishes.

source: iBaotu

Beyond these, bamboo shoots can also be used in dishes like bamboo shoot chicken soup, spring shoot minced pork sauce, winter shoot noodle soup, and cloud bamboo shoots with sea bass. They can even be minced as filling for buns or dumplings—each preparation uniquely delicious. This culinary versatility not only showcases the Chinese art of maximizing ingredients but also reflects a deep love for and celebration of spring.

Why have poets and scholars cherished bamboo shoots so passionately? Perhaps it is because they capture the freshness of spring, the richness of winter, and delight the palate in every season. The flavor of bamboo shoots is the taste of spring, of the earth, and of life itself.

This early spring, let us savor the seasonal delicacy of bamboo shoots. Whether stir-fried, stewed, or fermented, each bite is a unique culinary adventure—a fleeting gift of the season.

Editor Ⅰ: Zhang Wenwen

Editor Ⅱ: Bao Gang

Editor Ⅲ: Liu Guosong