酸笋 (suānsǔn) · sour bamboo shoots, pickled bamboo shoots

Meanings

1 sour bamboo shoots
2 pickled bamboo shoots
3 fermented bamboo shoots

About the ingredient

蔬菜 Vegetables

Bamboo shoots fermented in salted water for about a month until sour, with a strong smell. Most Guangxi homes keep a crock of them; they are a core ingredient of 螺蛳粉 and are stir-fried with beef or pork.

Used in 2 dishes

螺蛳粉 luósīfěn

桂林米粉 Guìlín mǐfěn

Characters

Examples

HSK 7-9

螺蛳粉的臭味来自酸笋。

Luósīfěn de chòuwèi láizì suānsǔn.

Luosifen's stink comes from the sour bamboo shoots.

HSK 7-9

酸笋是用竹笋加水密封发酵做成的，闻着臭，吃着香。

Suānsǔn shì yòng zhúsǔn jiā shuǐ mìfēng fājiào zuòchéng de, wén zhe chòu, chī zhe xiāng.

Sour bamboo shoots are made by sealing bamboo shoots in water to ferment; they smell bad but taste good.

Tips

usage

The sour taste comes from fermentation, not vinegar, and the strong smell mellows the longer the shoots ferment. A traditional relish of the Miao and Dong peoples, it is a key ingredient of Guangxi cooking. Not the same as 笋干, dried bamboo shoots.