Pickled Bamboo shoot, Nujiang
Pickled Bamboo Shoot is kind of green tender bamboo shoot growing in the mountain. The way of preparing the food: at the beginning of summer, dig out the shoot, peel the outside husk and cut it into slice and then dry it in the sun to be dried vegetable (in Dulong’s language, it is called meihao). Before eating, dip the dried vegetable in hot water to fry meat or make soup, which taste fresh and smooth. To make pickled bamboo shoot, you need fritter the fresh bamboo shoot and pound until the bamboo shoot becomes soft. Put it into a section of thick airproof bamboo and heal with a Chinese banana leave. Then dip it in a springlet to leaven the bamboo shoot to ferment. Take the pickled bamboo shoot and dry up to make picked bamboo shoot soup, which is good for getting rid of sunstroke and satisfying thirst. Pickled bamboo root is a perfect summer soup.