
May to July is bamboo shoot harvest season, and farmers are vying to show off their produce. New Taipei recently held a contest, where 100 farmers competed to be crowned the "Bamboo Shoot King." Lots of top chefs were also invited to the event to show off some of the many culinary possibilities of this versatile veggie. New Taipei is perfect for growing fresh and sweet bamboo shoots, and the city hopes to help its farmers gain new customers all over Taiwan.
Bite down and enjoy the crunch. A fresh bamboo shoot has been deep-fried in the Hong Kong “typhoon shelter” style. Next up is a thick, clear soup made with aged chicken and big pork bones simmered for eight hours. On the side, fresh bamboo shoots and mussels. And this creative take on Western cooking from a top chef is bamboo shoot pizza, with cheese and Boston lobster.
Chien Wei-lun
Jia Yan Chinese Restaurant chef
We wrap the thick slices of bamboo shoot in a special dough and deep fry them. Then we wrap them in the “typhoon shelter” style. They taste salty and aromatic on the outside and fresh and sweet inside.
Su Chuan-hui
Moon Palace executive chef
The champion bamboo shoots chosen by New Taipei City are great quality, big and very curved.
These top chef’s dishes all feature bamboo shoots to match the theme of the big day. In 16 different zones, 100 farmers were competing to show off their produce. They went through a series of evaluations for different categories. In the end, Sanxia District was crowned the winner. The head of Sanxia Farmers’ Association was delighted to share with viewers a secret to choosing the best bamboo shoots at market.
Chang Yung-chu
Sanxia District Farmers’ Association
The simplest trick is to remember “short and fat.” You want a big head and a curve like a golden ox horn. The most important thing is to avoid any green color. Bamboo shoots with green will be bitter. We consider Level 6 sweetness to be extremely sweet. This year we have 6.4 level sweetness.
Chen Hsi-hui
New Taipei Agriculture Bureau deputy head
At this year’s Bamboo Shoot King contest, we want to find the best, the tastiest, the freshest New Taipei bamboo shoots, to recommend to people nationwide.
With its soil full of sandy loam and wet climate, New Taipei is a prime location for growing bamboo shoots that are more fibrous, fresh and sweet. It’s peak season now and New Taipei hopes events like this one will encourage more people to search out the best shoots of the year.
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每年5到7月,就是綠竹筍的盛產期,為了推廣好吃的綠竹筍,新北市政府特地邀請,16區100位農友,參加新北筍王競賽,要選出最好吃的竹筍,除此之外,更和飯店合作,推出一系列綠竹筍料理。
大口咬下,響起清脆的卡滋聲,炸的酥脆的新鮮竹筍,用港式避風塘方式料理。另外這道以老母雞、豬大骨為基底,大火熬製8小時的濃白湯,搭配鮮筍與淡菜燉煮,同樣也是一絕。還有主廚發揮創意,推出綠竹筍披薩、和芝士竹筍烤波士頓龍蝦,顛覆傳統的西式料理。
[[家宴中餐廳主廚 簡偉倫]]
“特製的麵糊去包裹住竹筍厚片,然後去炸完之後,我們用避風塘手法包覆,吃起來外部會比較鹹香,然後裡面鮮甜”
[[望月樓行政主廚 蘇權暉]]
“新北市選出來的冠軍筍,它這個品質已經是很好了,很大顆,然後很彎了”
星級主廚料理通通有竹筍,因為這屆新北筍王正打的火熱,一共16區100位農友參賽,角逐頭銜,經過一系列項目評比後,由三峽區成為最大贏家,總幹事開心之餘,更現場交給民眾,選好吃竹筍的秘訣。
[[三峽區農會總幹事 張永巨]]
“最簡單的口訣就是,矮、肥、短,頭部要大,那要有像金牛角的彎曲,最主要不要出青(外表呈綠色),出青的綠竹筍就會苦了,(甜度)6度以上就非常高了,今年是6.4度”
[[新北市農業局副局長 諶錫輝]]
“經過這次筍王的爭霸賽當中,我們要把最好,最好吃,最鮮美的新北綠竹筍,推薦給所有的全國的民眾”
因為砂質壤土和濕潤的環境,新北市孕育出來的綠竹筍,質地較為纖細,口感清脆鮮甜,趁著盛產期,市府舉辦賽事,讓民眾也能品嚐,當季最最好吃的綠竹筍。
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