Chinese cuisine 中國菜

"Magnolia slices" is the elegant name for dried bamboo shoots. Bamboo shoots are mainly produced in Zhejiang, Jiangxi, Hunan and other places. Bamboo shoots refer to young bamboo stems that have not yet been unearthed. Because they have not yet become lignified, they can be eaten as vegetables. Add water to make soup, which is crisp and refreshing. When bamboo shoots are harvested, they are often sun-dried or dried into dried bamboo shoots. In addition to being delicious, they can be stored for a long time and are also convenient for transportation. The origin of "Magnolia Piece" is said to be related to Guo Xin, a descendant of Guo Ziyi, a famous general in the Tang Dynasty.

Guo Ziyi (698-781), aged 85, was a politician and military strategist in the Tang Dynasty. He was a native of Zheng County, Huazhou (now Huaxian County, Shaanxi). His ancestral home was Taiyuan, Shanxi. He was born into a family of officials. His father was Guo Jingzhi, the governor of Shouzhou. At the age of 16, in the early years of the founding of Emperor Xuanzong of the Tang Dynasty (713), he bravely won the high-level martial arts examination (Wu Zhuangyuan). He put down many troubles such as the Anshi Rebellion (755-763), the invasion of Tubo and Uighurs, and experienced the Xuan, Su, and Dai dynasties. The four emperors of , De and De were twice prime ministers. He was the only military champion in history who rose to the position of prime minister. He was also the most outstanding military meritorious among the military champions. He was granted the title of Fenyang County Prince and was known as Guo Linggong in the world.

Guo Xin is a descendant of Guo Ziyi, a famous general in the Tang Dynasty, and lives in Yiyang, Hunan. He practiced martial arts since childhood and developed good martial arts skills. At the age of 18, he went to Beijing to take the exam and was admitted to the martial arts examination. At that time, foreign enemies were invading, and Guo Xin immediately went on an expedition, repeatedly performed extraordinary feats, and returned in triumph. He was named Minister of the Ministry of War, returned in splendor, and returned to his hometown to worship his ancestors.

His parents were very happy that Guo Xin could honor his ancestors and become famous. They immediately lit up lanterns and candles to arrange the marriage ceremony for Guo Xin. His daughter-in-law was named Yulan. Although she was an adopted daughter, she was beautiful and wise. She and Guo Xin had been childhood sweethearts since they were young. During Guo Xin's war, She took care of her parents at home, and they became even more affectionate after their marriage.

Time flies, and after a period of time, Guo Xin went to Beijing to take office, while Yu Lan stayed at home to serve her elderly parents-in-law. Although the husband and wife were far apart, Yulan often asked people to bring some tea, lotus seeds, dried fish and other specialties from her hometown to Guo Xin to show her longing for her husband, so the two had a close bond.

One year, there was a good harvest of bamboo shoots in Yiyang. Yulan wanted to take them to the capital to give her husband a try. However, the distance to the capital was long and the bamboo shoots were all rotten when they were brought to the capital! Magnolia suddenly had an idea. Tea leaves, lotus seeds and fresh fish can be dried in the sun. Bamboo shoots should also be dried in the sun. So she peeled and blanched the fresh bamboo shoots and then dried them in the sun. This would be easy to carry and store for a long time, so she asked someone to Take it to the capital.

After Guo Xin received the dried bamboo shoots, he immediately cooked and made soup. Because the soup was delicious, he presented the dish to the emperor for tasting. The emperor was full of praise after eating it and asked Guo Xin the name of the dish. Guo Xin reported back: "These are bamboo shoots grown in my hometown, made by my wife Yulan herself." The emperor said, "Since it was made by Yulan, my wife, I love you, let's call it 'Magnolia Piece'!" From then on, bamboo shoots had Yulan Pieces. The elegant name has been passed down to this day.

「玉蘭片」就是筍乾的雅稱。竹筍主要出產於浙江、江西、湖南等地。竹筍是指尚未出土的幼竹莖，因尚未木質化，可作為蔬菜食用，加水煮湯，清脆爽口。竹筍豐收時，常曬乾或烘乾成筍乾，味道鮮美外，可耐久藏，也利於運輸。「玉蘭片」的由來，相傳與唐代名將郭子儀的後代郭信有關。

郭子儀（698年－781年）享年85歲，是唐代政治家、軍事家，華州鄭縣（今陝西華縣）人，祖籍山西太原，出身官吏之家，父親是壽州刺史郭敬之。16歲，唐玄宗開元初年（713年）勇奪武舉高等（武狀元），一生平定了安史之亂（755年-763年）、吐蕃和回紇入侵等諸多亂事，經歷了玄、肅、代、德四帝，曾兩度為相，是歷代唯一武狀元而位至宰相者，也是武狀元中軍功最顯赫者，封汾陽郡王，世稱郭令公。

郭信是唐代名將郭子儀的後代，家住湖南益陽。從小習武練成一身好武藝，18歲赴京應試，被錄取為武舉。當時適逢外敵入侵，郭信隨即出征，屢建奇功，凱旋而歸，被封為兵部侍郎，衣錦榮歸，返鄉祭祖。

父母很高興郭信能光宗耀祖，功成名就，隨即張燈結彩點花燭，為郭信辦理婚姻大事，他的媳婦叫玉蘭，雖是養女但長得美貌又賢慧，從小與郭信就是青梅竹馬，郭信征戰期間，她在家侍候雙親，無微不至，完婚後兩人更加情深意濃。

韶光易逝，過了一段期間，郭信赴京上任，玉蘭留在家中侍奉年邁的公婆。夫妻二人雖然遠隔兩地，但玉蘭經常託人給郭信帶些家鄉的茶葉、蓮子、乾魚等特產，以示對丈夫的思念，故兩人心心相印。

有一年，益陽的竹筍豐收，玉蘭想捎去京城給丈夫嘗鮮，可是，京城的路途遙遠，竹筍帶到京城時，豈不全部爛了！玉蘭突然靈機一動，茶葉、蓮子和鮮魚都能曬乾，竹筍也應可曬乾，於是，她就把鮮嫩的竹筍剝皮焯水後曬乾，這樣容易攜帶，又能夠久藏，就請人把它捎往京城。

郭信接到筍乾後，立即煮食燒湯，由於湯鮮味美，即將此菜獻給皇帝品嘗，皇帝食用後讚不絕口，問郭信此菜名稱。郭信回稟：「此乃家鄉所產之竹筍，為臣妻玉蘭親手所製。」皇帝說：「既是愛卿之妻玉蘭所製，那就叫它『玉蘭片』吧！」從此，竹筍有玉蘭片的雅稱，就流傳至今。

Dried bamboo shoots are made from fresh bamboo shoots

Soaking method
1.
Soak it in water until soft, change the water, put it in a pot and bring it to a boil, then take it out and change the water again and soak it again. Depending on the weather, it can be soaked for another day or two.

2.
Put the dried bamboo shoots in clean water and soak them for a day and night, changing the water halfway.
Soak it the night before and prepare it for dinner the next day. (Dried bamboo shoots will easily deteriorate if soaked for too long on a hot day.)
The slightly soaked dried bamboo shoots cannot be used for cooking immediately, because most of the dried bamboo shoots are soaked at the top and still hard at the bottom. Boil water in a pot, put in the whole piece of dried bamboo shoots, and then add a little edible alkali (this is the key to softening the hard dried bamboo shoots).
Boil the dried bamboo shoots in alkaline water for 5 minutes (the time is just a reference, please determine the softness and hardness of your own dried bamboo shoots).
When the bottom of the dried bamboo shoots can be passed through with chopsticks, remove the dried bamboo shoots and rinse with cold water.

3.
First soak it in warm water for one or two days, then burn it on a high fire for 2 hours, and then soak it in water for two or three days. During the hair growth period, the water should be changed once a day to keep it hydrated, prevent sourness, and make hair full and thorough. Generally, the hair growth rate of 500 grams of dried bamboo shoots can reach 2500-3000 grams, and the hair growth rate of good quality can be 3500-4500 grams. When the water is boiling, be careful not to let rice grains fall inside to prevent the bamboo shoots from turning black.

4.
Boil the water for 15 minutes, then use a knife to cut into the shape you want (cut into 3 to 5mm wide strips), soak in water, and it will be ready to eat after 12 hours. Do not soak for too long, otherwise the bamboo shoots will be gone. Dry taste. Dried bamboo shoots themselves are dried goods that have been specially roasted. It takes a while to swell and cannot be preserved for a long time. Soak in warm water for a few hours until soft, then cook for half an hour. Then use a knife to cut into the shape you want (cut into 3 to 5mm wide strips), soak in water, and it will be ready to eat after 12 hours. Do not soak for too long, otherwise the taste of the dried bamboo shoots will be lost.

5.
Soak the dried bamboo shoots in hot water. When cool, set them aside and continue soaking.
Change the water every day. When changing the water, put the bamboo shoots together with the fire and bring to a boil.
This way, it won't go bad easily. After soaking for 3 days, it can basically be cut. At this time, slice the dried bamboo shoots and continue soaking for 2 days. The taste will be very good.
You can also use clean rice to soak it in water, which will not go bad easily and soak quickly.

筍乾是以新鮮筍為原料

泡發方法
1.
先清水泡軟，換水, 放鍋裡煮開了燜，然後再拿出來換水再泡，看天氣一般這樣的再泡一、二天就可以。

2.
筍乾放到清水里，浸泡一天一夜，中途換一道水。
即頭天晚上浸，隔天晚餐即可做菜用了。 (大熱天，如果泡發時間過長，筍乾易變質。)
略為泡軟後的筍乾不能馬上做菜用，因為大多數筍乾此時是頂部泡發而底部仍然比較硬。 鍋中煮開水，放入整片筍乾，然後放入一點食用鹼(這就是硬筍乾變軟的關鍵)。
筍乾在鹼水中煮5分鐘(時間只是參考，具體的請根據自家筍乾軟硬程度定)。
當筍乾底部能用筷子通過即可，撈出筍乾，用冷水沖洗。

3.
先用溫水浸泡一、二天，再用旺火燒2小時，再用水浸泡兩三天。 在水發期間，應每天換水一次，以保持水汪，防止發酸，並使其發足發透。 一般500克筍幹漲發率可達2500～3000克，品質好的能發3500～4500克。 水發時，注意不能讓飯粒掉在裡面，以免筍乾發黑。

4.
拿開水煮15分鐘，然後用刀切成你想要的形狀(切成3至5mm寬的條)，泡在水里，12小時後就可食用了，不要泡太久，不然就沒了筍 乾的味道。 筍乾本身就是經過特別烤烘的乾貨了，所要泡脹就的要一點時間了，不怎麼能如此保留長時間。 先在溫水浸泡幾個小時待有點軟後，再下鍋煮半小時了。 後用刀切成你想要的形狀(切成3至5mm寬的條)，泡在水里，12小時後就可食用了，不要泡太久，不然就沒了筍乾的味道。

5.
把筍乾放進熱水里泡上，涼了就放一邊繼續泡，
每天換水，換水時連筍一起放火上燒開，
這樣不容易變質，泡3天后基本就可以切得動了， 這時把筍乾切片，繼續泡2天，口感就很好了。
也可以用清米水泡，這樣不容易變壞還泡得快

Bamboo shoots are rich in signature nutrients such as B vitamins and niacin. They have the characteristics of low fat, low sugar and high fiber. They can absorb a large amount of oil to increase the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat with each meal will be absorbed by it, reducing the absorption and accumulation of fat by the gastrointestinal mucosa, thereby achieving the purpose of losing weight and reducing diseases related to high fat. Because bamboo shoots are rich in niacin, cellulose, etc., they can promote intestinal peristalsis, help digestion, eliminate food accumulation, and prevent constipation, so they have a certain effect in preventing digestive tract tumors. From the perspective of traditional Chinese medicine, bamboo shoots are sweet and cold in nature and have the effects of nourishing yin and cooling blood, clearing away heat and resolving phlegm, quenching thirst and relieving restlessness, diuretic and laxative, nourishing the liver and improving eyesight.

竹筍富含B族維生素及煙酸等招牌營養素，具有低脂肪、低糖、多纖維的特點，本身可吸附大量的油脂來增加味道。所以肥胖的人，如果經常吃竹筍，每頓飯進食的油脂就會被它所吸附，降低了胃腸黏膜對脂肪的吸收和積蓄，從而達到減肥目的，並能減少與高脂有關的疾病。由於竹筍富含煙酸、纖維素等，能促進腸道蠕動、幫助消化、消除積食、防止便秘，故有一定的預防消化道腫瘤的功效。從中醫的角度來看，竹筍性味甘寒，具有滋陰涼血、清熱化痰、解渴除煩、利尿通便、養肝明目的功效。

It is crispy and delicious. If you eat bamboo shoots regularly, it will also have certain benefits for the human body. Of course, everyone knows that fresh bamboo shoots will turn into dried bamboo shoots after they are dried. At this time, dried bamboo shoots may be more attractive. Some people may also ask, what is the difference between fresh bamboo shoots and dried bamboo shoots?

The appearance difference between fresh bamboo shoots and dried bamboo shoots

Everyone knows that fresh bamboo shoots grow from the ground. Judging from its appearance, the color of fresh bamboo shoots is white and smooth to the touch. Its meat is relatively more tender and tastes better. It is very fresh, and its skin is yellow-white, and the meat inside is light white. As for dried bamboo shoots, they are actually evolved from fresh bamboo shoots that have been dried in the sun. After drying, dried bamboo shoots will absorb water and become shriveled, and they also look brown. Dried bamboo shoots do not have any moisture, so they are not suitable for eating. It needs to be washed before consumption.

The difference in nutritional value between fresh bamboo shoots and dried bamboo shoots

Of course, the nutritional value of fresh bamboo shoots and dried bamboo shoots is actually different. Fresh bamboo shoots actually contain a lot of vitamins, proteins and amino acids, so people who often eat fresh bamboo shoots are of great benefit to themselves, and they are very crisp and refreshing. If eaten regularly, they can also help digestion. It can also prevent coronary heart disease. Compared with fresh bamboo shoots, dried bamboo shoots are also rich in protein, iron, calcium and other elements, which can meet the nutrients needed by the organs in the body. Therefore, whether they are fresh bamboo shoots or dried bamboo shoots, their nutritional value is The value is very rich.

The difference between eating fresh bamboo shoots and dried bamboo shoots

In most cases, the eating method of fresh bamboo shoots is very different from that of dried bamboo shoots. Fresh bamboo shoots can generally be used to make soup. You can buy some chicken or duck meat, then cut the fresh bamboo shoots into pieces, and then put them in the pot to cook the soup together. At this time, a pot of fragrant fresh bamboo shoot health soup will be ready. Of course, the main way to eat dried bamboo shoots is to fry them. For example, when frying dried bamboo shoots, you can first wash the dried bamboo shoots, then cut the dried bamboo shoots into shreds, and finally put them into the pot for stir-frying. At this time, you will have a delicious and crispy plate. The fried dried bamboo shoots are ready to be cooked.

There are actually certain differences between fresh bamboo shoots and dried bamboo shoots. The nutrients they contain are also different, so their appearance and eating methods are naturally different. However, eating fresh and dried bamboo shoots regularly is very good for the body, and can be enjoyed by men, women, old and young without any dietary restrictions!

它爽脆可口，常吃筍的話，對人的身體也有一定的好處。 鮮筍曬乾以後它便會變成乾筍，這時候乾筍可能會更吸引人一些。 有些人或許也會問，鮮筍和乾筍的差別有哪些?

鮮筍和乾筍的外觀區別

鮮筍是從地下生長出來的，從它的外觀上來看，鮮筍的顏色呈現出潔白的顏色，摸起來也比較光滑，它的肉質相對來說也會更加細嫩，味道也 很是新鮮，再者它的皮是黃白色的，裡面的肉呈現淡白色。 而乾筍，它其實是由鮮筍曬乾後演變而成的，乾筍曬乾後會吸收掉水分，變得較為乾癟，看起來也偏向於棕色，乾筍沒有任何水分，所以在吃的 時候需要洗乾淨才能食用。

鮮筍和乾筍的營養價值區別

當然，鮮筍和乾筍的營養價值，其實也是有所不同的。 鮮筍它其實含有非常多的維生素，含有諸多的蛋白質跟氨基酸，所以經常吃鮮筍的人，對自己本身的好處很大，而且它很清脆爽口，常吃的話也能夠有助於消化，同時 也能夠預防冠心病。 而乾筍相比較於鮮筍，乾筍也是富含了大量的蛋白質還有鐵鈣等元素，它可以滿足器官體內所需用到的營養物質，因此不管是鮮筍還是乾筍，它們的營養 價值很是豐富。

鮮筍和乾筍的吃法區別

大多數情況下，鮮筍在吃法上，和乾筍差別很大，鮮筍一般可以用來煲湯。 可以買一些雞肉或鴨肉，然後把鮮筍切成一塊一塊的，接著將它們放在鍋裡面一起煮湯，這時候一鍋香噴噴的鮮筍養生湯便能夠出鍋了。 當然，乾筍的吃法主要是可以用來炒製。 例如在炒乾筍的時候，可以先把乾筍洗乾淨，接下來再把乾筍給切成絲，最後再放進鍋裡面進行一個爆炒，那麼這個時候，一盤美味而又爽脆 可口的炒乾筍便能夠出鍋了。

鮮筍和乾筍它們其實本質上還是有一定的區別在的，雙方所含的營養物質也不相同，因此在它的外觀還有吃法上自然而然也有所不同。 但是，常吃鮮筍還有乾筍的話，對身體是非常好的，男女老少也都能夠品嚐，不用忌口!