Chishui Food

Last updated by  at 2013-10-30

Chishui Featured Food:

Bamboo Fungus

Bamboo fungus is one kind of rare mountain delicacies, belonging to basidiomycetes. In ancient China, the Bamboo fungus was used as tributes for the royalties. Even in modern times, it always shows up in the state banquet. Bamboo fungus grows with delicate fragrance. After insolation of sunshine, the fragrance will become stronger. If you add some bamboo fungus into your dishes during cooking, the dishes will taste better and become anti-septic. The protein content is 30~40%. Amino acid, minerals and vitamins which are very good for your liver are also abundant in it. The bamboo fungus also has good effect on cancer prevention and cur. It was feral initially, but now has already been cultivated, but still in short supply.

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Insect Droppings

The scientific name of the insect droppings is Pinhead Tea which is rare and valuable. The natural fermentation of the leaves of wild white tea could attract moths named “Huaxiangye’e” to breed. The little larvae will eat the tea leaves and drop ordure pellets, which will be sun-cured and produced to be Pinhead Tea. This kind of tea is excellent and nutritious with various amino acids and vitamins. Drinking the tea could refresh you, clear away heat, toxic material, lower your blood pressure and aid your digestion, which is also good for your spleen.

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Winter Bamboo Shoots

The winter bamboo shoots are the plumules of the phyllostachy spubescen, which have both nutrition and medicine values. Abundant protein, amino acids, vitamins, and lots of microelements including ferrum, calcium and phosphor are in them. The winter bamboo shoots are as famous as the insolation vinegar in Chishui.

As the old saying goes, “the winter bamboo shoot is as famous as Maotai liquor, the insolation vinegar of Chishui is as good as the sauce of Hejiang.” Chen Xijin, who was the director of Renhuai in Qing Dynasty ever wrote a poem for this: 

 “Sometimes I feel tired of Maotai Liquor, but the winter bamboo shoots make my tongue feel flagrant through the whole season…”

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Insolation Vinegar

The insolation vinegar of Chishui has a history of 180 years. After several assessments, it has gained the laurel of “Famous Vinegar of China”.

Traditional procedure is still kept during the production of the Chishui insolation vinegar. They use fermentation method to make natural acetic acid bacteria. The acetic clump and the end of production are all insolated under sunshine, thus it gets the name “Insolation Venigar”. The end of production must experience at least one hot season, vinegar experiencing 3 hot seasons will be the best. Pure, arom, mellow and thick are all its characterizations. The vinegar is in reddish brown, tasting soft and kind of sweet, without any acerb and mustiness. So the isolation vinegar can be used as gifts for friends. Now the annual yield of the isolation vinegar is 500t.
 

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Dried Slices Of Tender Bamboo Shoots

After the winter bamboo shoots are baked and produced elaborately, they could be made to be dried slices of tender bamboo shoots. For its magnolia flower-like figure, it is called “Yulan Slice”. The Yulan Slice tastes fresh, tender and crispy, which could be either used as independent dish in banquets or accompanying accessory. It became famous after gaining the big prize of Guizhou SIRHA in the year 1930. It has been in great demand and sold to distant places like Korea, Japan and America.

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