Reed shoots are the tender stem tips of reeds that are just unearthed in March. Reed (also known as Gangchai and Jianjia in ancient times), Zhuge Liang used reeds as a barrier during the Three Kingdoms period to plan the Huarong Road; the "Book of Songs" says: "Jianjia is green and the white dew is frost. The so-called beauty is on the side of the water." It is like a poem or a painting. It's true and illusory; "Compendium of Materia Medica" records that reed is a Chinese herbal medicine and has the effects of quenching thirst and relieving heat.

Today, reed bamboo shoots have become a delicacy on the table. Reed bamboo shoots have been recognized as "A-green food" by the China Green Food Development Center and "organic food" by the China Green Food Certification Center. It enjoys the reputation of Dongting wild ginseng. In July 2006, it won the gold medal at the first (International) Green Food Expo in Hunan Province.

Extended information:

Reed bamboo shoots are rich in nutrients and contain a variety of amino acids and vitamins needed by the human body; they are health-care and disease-preventive, natural and wild, pollution-free, and do not contain food additives. They can improve human immunity, remove cold, detoxify, and prevent and fight cancer; they have a unique flavor. It has a unique natural aroma that stimulates appetite and promotes digestion; it resists aging and relieves fatigue, balances acid-base in the human body, relieves fatigue, enhances physical strength and resists aging. `

Cooking method: First tear the reed bamboo shoots into strips, soak them in water for more than 1 hours, let them be fully desalted, and then eat them. The cooking method can be used as hot pot, stir-fry, or as a side dish for fish, meat, chicken hot pot and other ways of eating.

Huarong County Government Website-Huarong Reed Bamboo Shoots