Alternative name: Zizania aquatica (water bamboo shoots), Zizania aquatica (bamboo shoots), Zizania aquatica (bamboo shoots), Mizushroom, Mizuno, Mizuno vegetable, and in the southern part of the country it is called Zizania aquatica. In the Flora of China, it is called Zizania aquatica

Scientific name: Zizania aquatica

Distribution: Native to mainland China, widely cultivated in subtropical and subtropical Asia

Classification: Gramineae

Species: There are white shelled, green shelled and red shelled

Type: An aquatic plant, plant height of about 1-3 meters, alternate leaves, linear-sword-shaped, short retracted. Leaves are alternate, linear-saber shaped, and the shortened stem is covered by the leaf sheath at the base of the stem. After the buds on the stem develop, due to the parasitism of Mizuno Kuroshio fungus, they will produce a fat fungus, which is the water bamboo shoots that we consume.

Use: Edible vegetable with good flavor

Flowering period: May to October, with less production in July

Management: Prefer to grow in shallow water, high temperature and humidity, with a temperature of about 15-20 degrees in the early stage of reproduction, and about 20-30 degrees in the developing stage of the shoots.

Fertilizer: Do not crop continuously, it is best to rotate with vegetables and rice. Cultivation of slightly acidic clay loam soil rich in organic matter is preferred, good drainage and sunshine.

Origin and distribution

Distributed in the north and south of China's provinces and regions, Russia, Japan also have.

Bamboo shoots, also known as bamboo shoots, are perennial evergreen herbs, the edible part of which is the first, tender, fertile, short and strong shoots or whips. Bamboo is native to China, with numerous types, adaptability and extremely wide distribution. The world *** counts 30 genera and 550 species, prevalent in tropical, subtropical and temperate regions. China is one of the world's most productive bamboo countries, *** there are 22 genera, more than 200 species, distributed throughout the country, the Pearl River Basin and the Yangtze River Basin, the most rainfall north of the Qinling Mountains, low temperatures, there are only a few dwarf bamboo growth. China's excellent bamboo shoots with the main species of bamboo in the middle and lower reaches of the Yangtze River (Phyllostachys pubescen Mazel), early bamboo (P. Praecox C.D. Chu et C.S. Chao) and the Pearl River Basin, Fujian, Taiwan and other places of hemp bamboo (Sinocalamus latiflorus McClure) and green bamboo (S . oldhami McClure). . oldhami McClure) and others. The underground stems of moso bamboo, early bamboo and other scattered bamboo species are deeper into the soil, and the whips and shoots are protected by the soil layer, so they are not easy to suffer from freezing in winter, and the bamboo shoots are mainly produced in the spring. The underground stems of moso bamboo, green bamboo and other clump-type bamboo species are shallow, and the shoots are often exposed to the soil surface, so they are susceptible to freezing in winter, and the bamboo shoots are mainly produced in summer and fall. Bamboo is native to the tropics and subtropics, preferring warmth and fearing cold, and is mainly distributed in areas with an annual rainfall of 1,000 to 2,000mm. The optimal temperature for the growth of moso bamboo is an annual average of 16～17℃, with an average of below 30℃ in summer and about 4℃ in winter. Hemp bamboo and green bamboo require an annual average temperature of 18～20℃, and the average temperature in January is above 10℃. Therefore, bamboo forests are lush in the south of China, while bamboo forests are scarce in the north. Bamboo needs deep soil, loose soil, fertile, moist, drainage and good aeration of the soil, soil pH value of 4.5 to 7 is appropriate.

Yulan slice

Yulan slice is made of fresh and tender winter bamboo shoots or spring bamboo shoots, processed into dried products, due to the shape and color resembles the petals of magnolia flower, so it is called "magnolia slice". Its production areas are mainly in Hunan, Jiangxi, Guangxi, Guizhou, Fujian and other provinces. The quality of magnolia slices is identified from several aspects, such as color, length and width of the slice, dryness, and smell. Look at the color and luster: where the surface is smooth, jade-white or milky white good quality; and the surface is dark, gray-white poor quality. If there are burnt spots or dark yellow, it is roasted. Measurement: Measure the length and width of the piece. The tip should be no more than 8 centimeters long and 3-4 centimeters wide. Winter slices should be no more than 12 centimeters long and about 4 centimeters wide. Peach slices should be no more than 16 centimeters long and 5-7 centimeters wide, and spring slices should be no more than 20 centimeters long and 9 centimeters wide. Where within the above standards, and bamboo shoots, and bamboo shoots section close, bamboo shoots thick flesh is good quality; and more than the standard, bamboo shoots section sparse, bamboo shoots thin flesh is the quality of the second. Examination of dryness and dampness: hand pinch the piece of body without sticky feeling for the composition of dry, sticky indicates that the composition of damp. Smell: Where only pungent sulfur flavor, but no other smell of good quality; if the sulfur flavor is not strong, it is easy to deteriorate.

Every year from the winter solstice to the next year's Qingming is the best season for harvesting bamboo shoots and processing yulan chips here. People dig out the bamboo shoots, shake off the mud and sand (can not be washed), cut off the old root and stem, and then put the organized bamboo shoots with shells into the wooden steamer. When steaming the bamboo shoots, the fire should be even, and the raw and cooked bamboo shoots should be moderate. After steaming, take out and dry, peel off the shell, and then put into the sieve for baking. Baking should pay attention to the fire, and turn at any time to avoid scorching. After 50 processing procedures, it is semi-finished yucca chips. Put the semi-finished product into a big barrel, add 30 to 50 pounds of water for every 100 pounds, soak it for about one hour and take it out, filter out the water, and finally put it into the smoked sulfur box to be smothered and steamed for one day and one night, and then take it out to be the finished yucca slice. The purpose of fuming sulfur is not only for the white color, but also for the sterilization and mildew prevention, which is convenient for storage. If running sulfur, it will cause mold.

The magnolia chips are shaped like magnolia petals, and are deep-fried pastries in spring. It tastes elegant, crisp and easy to melt, for the elderly and children love.