Anhui Cuisine · FFET10038
Jixi Dried Yan Bamboo Shoots
Jixi dried Yan bamboo shoots are hand-peeled, salt-boiled and baked.
Golden pan-fried squares of fuzzy tofu, still carrying fine white hairs and scattered with scallion, fill an earthenware pan as chopsticks lift one, a plate beside it holds red-braised stinky mandarin fish, and a dish holds sliced ham.
The regional cooking of Anhui, best known through the Huizhou food of the south, with a name for fire control and rich colour.
The geographical-indication protection requirements issued by CNIPA list Jixi dried Yan bamboo shoots as item 24 and set the area at seven townships in Jixi County. They record traditional hand peeling, salt boiling, draining and baking, and describe the finished shoots as crisp, thick and still in their inner sheath.