Farmers compete for New Taipei bamboo shoot championship
Farmers compete for New Taipei bamboo shoot championship
2026-06-12
During the peak season for harvesting bamboo shoots from May to July, New Taipei City holds its annual bamboo shoot championship. This year, 100 farmers from 16 districts competed to see whose shoots are the best. The city also invited top chefs to use bamboo shoots in specialty dishes, including Italian-style pizza and tom yum soup.
This pizza is a unique combination of tomatoes, basil, and bamboo shoots, baked to bring out their sweetness. The next dish is inspired by a Japanese biscuit, pairing bamboo shoots with mullet roe for a sweet and savory treat. The shoots are even used in Thai tom yum soup for a sweet and sour combination.
Chen Hsi-hui
New Taipei Agriculture Bureau director
Bamboo shoots are New Taipei’s chief agricultural product and the one that generates the most value. Annual output is around 12,000 tons. This year the quality is as good as previous years, and in fact the sweetness level has reached 6.4 or higher.
New Taipei produces the most bamboo shoots of any area in Taiwan. The city holds an annual bamboo shoot competition, and this year, 100 farmers from 16 districts participated. A farmer from Sanxia District won the championship.
Chang Yung-chu
Sanxia Farmer’s Association director
Because Sanxia is at the foothills of the Xueshan mountain range, the soil is mostly sandy loam, which is great for farming. Sanxia has the largest bamboo shoot-growing area in New Taipei, comparable to Wugu at about 400 hectares. Thanks to its great soil, the bamboo shoots grown there are said to taste like pears.
Bamboo shoot season in New Taipei runs from May to July. When selecting bamboo shoots, ones that are short, thick, and slightly curved tend to have the best flavor.
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#bambooshoot #bamboo #bambooshootseason #bambooseason #NewTaipei #competition #agriculture #farming #farmer
"新北筍王爭霸戰"百名農友比拚 綠竹筍巧妙入菜
2026-06-12
每年5到7月，就是新北綠竹筍產季，新北市政府舉辦"新北筍王爭霸戰"，今年有16區，100位農友參加，市府還請來飯店總鋪師，將綠竹筍變身義大利披薩、泰國冬蔭功，味道如何一起去看看。
青翠綠竹筍，和番茄，羅勒變身披薩，經過烘烤，讓甜味濃縮，吃來彷彿水梨，還有日本"最中餅"，也能放上綠竹筍、烏魚子，讓鹹香襯托甜味。泰國的冬蔭功，也能搭配竹筍，吃來酸甜開胃。
[[新北農業局長 諶錫輝]]
“新北綠竹筍是我們新北最重要的農產，產值最多的一個農產品，那我們今年產量當中，我們每一年累積大概有一萬兩千公噸，那今年品質維持跟歷年來的品質一樣的好，可是呢我們事實上，我們的甜度也高達到6.4以上的這個水準。”
新北市是全國綠竹筍最大產區，年產量大約1.2萬公噸。新北筍王爭霸戰，今年共有16區、100名農友比拚。最後由三峽區農會的筍農，拿下新北筍王。
[[三峽區農會總幹事 張永巨]]
“因為三峽主要是雪山山脈的下面，那的土質都是砂質壤土比較多，那三峽的筍是全新北面積最大的，跟五股差不多，所以400公頃左右都是種綠竹筍，得天獨厚土質好，種出綠竹筍吃起來像水梨。”
每年5到7月，是新北綠竹筍產季，提醒民眾，挑選時，最好選"矮肥短"、外觀彎曲，就能吃到美味的綠竹筍。
更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00
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