In China, spring bamboo shoots (春笋, chūnsǔn) are a highly prized seasonal delicacy, especially in southern regions like Zhejiang, Fujian, and Jiangxi. They are harvested in early spring (March–April) when they are tender and sweet. Here’s an overview:

Culinary Uses

1. Stir-fries: Often cooked with pork, ham, or mushrooms.
2. Soups: Added to light broths with chicken or dried seafood.
3. Pickled/Preserved: Fermented or dried for longer storage.
4. Salads: Blanched and dressed with sesame oil or chili.

Popular Dishes

• 油焖笋 (Yóumèn sǔn): Braised bamboo shoots in soy sauce and oil.
• 腌笃鲜 (Yāndǔxiān): A Shanghainese soup with bamboo shoots, pork, and ham.
• 笋炒肉片 (Sǔn chǎo ròupiàn): Sliced pork stir-fried with bamboo shoots.

Nutrition & Benefits

• Low in calories, high in fiber, and rich in potassium.
• Believed in TCM to "clear heat" and aid digestion.

Harvesting & Sustainability

• Wild bamboo shoots are foraged, while cultivated varieties are grown on farms.
• Overharvesting can damage bamboo forests, so sustainable practices are encouraged.