At the table
The shoots arrive cooked and peeled. Take small pieces with chopsticks, chew well and leave any tough fibrous ends.
This version contains soy and sesame; soy sauce may also contain wheat. Bamboo can remain fibrous.
This preparation has no meat, but oil and seasonings vary and some versions include pork. Confirm the actual preparation for vegetarian or vegan eating.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The dish is also called 油焖笋. Sugar, soy sauce and oil proportions vary; some home versions add pork belly.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory-sweet soy glaze and fresh bamboo flavor.
- Chili heat
- Texture
- Tender with a light bite and distinct bamboo layers.
- How it’s made
- Peel and blanch the shoots, stir-fry in oil, then braise with dark soy sauce, rock sugar, salt and water. Reduce the glaze and finish with scallion and sesame oil.
The dish is also called 油焖笋. Sugar, soy sauce and oil proportions vary; some home versions add pork belly.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai. Associated with Zhejiang.
About this regional connection
Shanghai: Source-backed spring-dish association, not exclusive origin. Zhejiang: Source-backed spring-dish association, not exclusive origin.
Ask if they have it first
请问你们有油焖春笋吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A spring dish across Jiangnan
This account describes a tradition or story, rather than an established historical fact.
Oil-braised bamboo shoots are enjoyed in Shanghai and Hangzhou when tender spring shoots are in season. The oil and sweet-savory glaze highlight their texture without making them into a soup.