Bamboo Shoots - jûk-séun 竹筍

I love bamboo shoots (竹筍 - jûk-séun). I have so far tried 3 varieties: the winter, the spring and the horse hoof. I don’t know if there are any more kinds but these are the 3 types available here in Hong Kong.

From May to mid-August this is the season of the “horse hoof” called máah-taìh - 馬蹄 in Cantonese. Then from mid-August to January we have the winter bamboo shoots (冬竹筍 - dûng-jûk-séun), followed from March to end of April by the spring (春竹筍 -  cheûn-jûk-séun) variety.

Pork, Bamboo Shoot and Tianjin Preserved Vegetable Stew

Before coming to Hong Kong my favourite pickle was gherkins. I love the crisp and sour taste of these baby cucumbers preserved in white vinegar with dill, mustard seeds, pearl onions, etc. When I think of cornichons I immediately picture in my mind a saucisson and of course a fresh baguette! {I suddenly feel hungry!}

Stall selling preserved produce

Mongkok (Canton Road)

Here in Hong Kong I discovered many kinds of pickles. Chinese people not only pickle cucumbers but also fruits and greens’ roots and leaves to flavour their dishes. Radish, stem lettuce, Chinese artichoke (a root vegetable that looks like sea shell) and Swatow mustard greens pickles are commonly sold (in glass jars) in supermarkets and Chinese grocery stores. They are also sold loose (unpackaged) by weight at the wet market.

Chinese artichokes (pagoda vegetable - bóu-taap-choi- 宝塔菜)

Also called stachys affinis

While some vegetables are preserved in brine (salted types) and others in vinegar (sour types) some have been salted and underwent different fermentation processes. Over the years here in Hong Kong I took a liking to Chinese pickles. Here are 3 of my favourites: