At the table
Eat the shoots and greens together while hot. Their salty seasoning suits plain rice and other dishes shared at the table.
Do not assume this vegetable dish is vegetarian or vegan: the described preparation uses chicken seasoning, and cooking fats vary. Soy sauce can contain soy and wheat; compound seasonings and prepared greens may add other allergens. Check the actual ingredients. Fresh bamboo shoots should be peeled, cut, soaked and thoroughly boiled before stir-frying; do not eat them raw.
The cut of the shoots, amount of preserved greens and chilli level vary. For a vegetarian version, ask for no chicken seasoning or other animal-based stock and confirm the cooking oil. Ordinary pickled mustard greens give a different result from daoducai.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The cut of the shoots, amount of preserved greens and chilli level vary. For a vegetarian version, ask for no chicken seasoning or other animal-based stock and confirm the cooking oil. Ordinary pickled mustard greens give a different result from daoducai.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Salty, deeply savoury mustard greens balance the gentle sweetness of bamboo shoots. Dried chilli gives a little warmth; the amount and final heat vary.
- Chili heat
- Texture
- Crisp-tender pieces of bamboo shoot, lightly browned outside, with small, softer pieces of preserved mustard leaf and stem clinging to them.
- How it’s made
- Peel and cut the spring shoots, soak and boil them thoroughly, then stir-fry in oil until lightly golden and set aside. Fry the chopped daodu greens separately with a little sugar, light soy sauce, dried chilli and chicken seasoning. Return the shoots and toss until fully cooked and evenly seasoned.
The cut of the shoots, amount of preserved greens and chilli level vary. For a vegetarian version, ask for no chicken seasoning or other animal-based stock and confirm the cooking oil. Ordinary pickled mustard greens give a different result from daoducai.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: QiantangYearbook2022 and QianjiangEveningNews20211107 confirm namedQiantangdish.
Ask if they have it first
请问你们有倒笃春笋吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Preserved greens meet spring shoots
Daoducai takes its name from the traditional practice of packing salted, chopped mustard greens firmly into jars and turning the jars upside down to ferment. In Qiantang, these aromatic greens join fresh spring bamboo shoots in a seasonal cooked dish. The preserved ingredient and the finished stir-fry are two different things.