📝 About This Recipe
Hailing from the mist-covered mountains of Anhui province, this 'Wen Zheng Shan Sun' (Stewed Mountain Bamboo Shoots) is a cornerstone of Hui cuisine, celebrated for its 'heavy oil, heavy color, and original flavor.' This soul-warming soup marries the crisp, earthy sweetness of tender spring bamboo shoots with the intense, salty umami of cured Jinhua ham. Slow-simmered to perfection, the broth transforms into a milky, golden nectar that captures the very essence of the forest and the traditional Chinese pantry.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Winter or Spring Bamboo Shoots (peeled, woody ends trimmed, and sliced into wedges)
- 150 grams Jinhua Ham (authentic aged Chinese ham, cut into 1/2 inch thick slices)
- 200 grams Pork Belly (skin-on, cut into bite-sized chunks for extra richness)
Aromatics and Liquids
- 50 grams Ginger (smashed into large pieces)
- 3 stalks Scallions (tied into a knot)
- 2 tablespoons Shaoxing Rice Wine (for deglazing and removing gaminess)
- 6-8 cups Hot Water (must be boiling when added to ensure a milky broth)
- 1 tablespoon Lard or Vegetable Oil (traditional Anhui recipes prefer lard for a silkier mouthfeel)
Seasoning and Garnish
- 1 small piece Rock Sugar (about the size of a marble to balance the salt)
- 1/2 teaspoon White Pepper Powder (finely ground)
- to taste Salt (use sparingly as the ham is very salty)
- 1 handful Fresh Cilantro or Chopped Scallions (for garnish)
- 1 tablespoon Goji Berries (optional, soaked in water for color and health benefits)
👨🍳 Instructions
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1
Prepare the bamboo shoots by removing the tough outer husks. Slice them lengthwise into bite-sized wedges or 'rolling cuts' to maximize surface area for flavor absorption.
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2
Blanch the bamboo shoots in a pot of boiling water with a pinch of salt for 5 minutes. This step is crucial to remove the oxalic acid and any bitterness.
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3
Drain the bamboo shoots and immediately plunge them into cold water to maintain their crisp texture. Set aside.
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4
Prepare the Jinhua ham by soaking it in warm water for 10 minutes to soften. Rinse thoroughly and slice into uniform rectangles.
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5
Place the pork belly chunks in a pot of cold water. Bring to a boil, skim off the gray foam, simmer for 3 minutes, then drain and rinse the meat under cold running water.
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6
In a heavy-bottomed clay pot or Dutch oven, heat the lard or oil over medium heat. Add the smashed ginger and scallion knot, stirring until fragrant.
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7
Add the blanched pork belly and Jinhua ham to the pot. Sear the meats for 3-4 minutes until the pork belly fat begins to render and the edges turn slightly golden.
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8
Pour in the Shaoxing rice wine around the edges of the pot, allowing it to sizzle and steam for 30 seconds to de-odorize the meats.
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9
Add the blanched bamboo shoots to the pot and stir briefly to coat them in the flavored oils.
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10
Pour in the boiling water. It is vital the water is boiling to emulsify the fats, which creates the signature milky-white appearance of the soup.
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11
Add the rock sugar. Bring the soup to a vigorous boil for 10 minutes, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 50-60 minutes.
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12
After an hour, remove the scallion knot and ginger pieces. Taste the broth before adding any salt; the ham usually provides sufficient salinity.
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13
Stir in the white pepper and goji berries (if using). Simmer for another 5 minutes.
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14
Ladle the steaming soup into a large communal bowl. Garnish with fresh cilantro or chopped scallions and serve immediately.
💡 Chef's Tips
If you cannot find fresh bamboo shoots, high-quality canned 'winter bamboo shoots' in water can be used; just rinse them thoroughly first. Always blanch bamboo shoots to remove the bitter, astringent taste that can ruin the delicate broth. Do not skip the pork belly; the fat is necessary to achieve the rich, creamy texture characteristic of Anhui cuisine. Use a clay pot (Donabe or Sand Pot) if possible, as it retains heat evenly and enhances the 'mountain' flavor of the dish. Avoid over-salting early in the process, as the broth concentrates and the ham releases more salt as it simmers.
🍽️ Serving Suggestions
Serve as a centerpiece soup alongside steamed Jasmine rice. Pairs beautifully with a side of stir-fried leafy greens like Bok Choy or Gai Lan to balance the richness. A chilled glass of lightly oxidized Oolong tea helps cleanse the palate between sips of the savory broth. For a full Hui-style feast, serve alongside 'Mao Dou' (stinking tofu) or braised river fish. Provide a small dish of light soy sauce and chili oil on the side for those who like to dip the pieces of pork belly.