Pu Cai, also known as Shen Pu, Pu Lijiu, Pu Bamboo Shoot, Pu Ya, Pu Bai, Pu'er root and Pu'ercai, is the pseudostem of Typha cattail, a perennial plant of the Araceae family. It mostly grows in swamps, rivers, lakes and shallow waters. It is distributed in Jiangsu, Zhejiang, Sichuan, Hunan, Shaanxi, Gansu, Hebei, Yunnan, Shanxi and other places in my country, with the largest number in the southern water towns.

Related instructions

According to the different edible parts, they can be roughly divided into three categories: one is the pseudostem formed by the clasping of leaf sheaths. Famous products include Daming Lake in Jinan, Shandong and Huaian Spoon. The second one is the white, long and tender underground grape stems. Famous products include Chenzhou Pucai from Huaiyang, Henan and the Xiangya Pucai from Kunming and Jianshui, Yunnan. The third one is the short and shortened stems that are as white and tender as wild rice. Famous products include Yunnan Pu Lai. Yuanmou's mat grass and bulrush.

Pulai is best grilled, roasted, and braised, but it can also be fried or boiled. Boiling, boiling and other methods. The stir-fried pulai should be cooked quickly to keep it crispy and tender; when making soup, the pulai should be added after the soup boils. It can be made into dishes alone, such as Pu Cai in milk soup and Pu Cai in clear soup, or it can be cooked with other raw materials, such as Chicken Porridge Pu Cai, Shengze Pu Cai, etc.