Jiangnan’s Meigan Cai is made from pickled potherb mustard harvested in March and April. When the sunlight is just right in April and May, it is spread on bamboo trays to dry naturally, developing a distinctive dried aroma.
By June, as the summer heat intensifies, elders often use Meigan Cai to prepare soups and dishes, making it an ideal remedy for relieving summer heat. The finest bamboo shoots in Jiangnan come from Tianmu Mountain in Lin’an. This region benefits from natural geographical advantages, boasting the longest history and most refined techniques for producing bamboo shoots, resulting in superior Tianmu Mountain dried bamboo shoots. In everyday cooking, whether for soups or main dishes, adding dried bamboo shoots not only enhances umami but also balances greasiness and aids digestion. Even in simple dishes like tomato egg soup or loofah soup, dried bamboo shoots serve as a finishing touch and a timeless culinary tradition. This dried bamboo shoot and vegetable mix, which I first tried during a trip to Lin’an, left a lasting impression. I recently purchased a branded version online, with appealing packaging that ensures quality. Combining Meigan Cai and dried bamboo shoots, this blend embodies the unique flavors of Jiangnan. Eager to taste its intensified freshness, I decided to test it immediately. After consideration, I opted to cook it with pork. Meigan Cai absorbs oil and enriches flavors, while the coarse fiber in dried bamboo shoots counteracts greasiness. The result was a harmonious dish: the vegetables became savory and tender, and the pork, infused with their aroma, was rich but not heavy. The recipe is straightforward: – Ingredients: 100g dried bamboo shoot and vegetable mix, 300g pork belly, 2 tbsp cooking wine, 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, some scallions and ginger. – Soak the dried mix in warm water until soft, then drain. – Cut the pork belly into small pieces and slice the ginger. – Heat oil in a pan, sauté ginger slices, then stir-fry pork until moisture evaporates and the surface turns lightly golden. – Add light soy sauce, dark soy sauce, and sugar, stirring evenly. – Pour in cooking wine, mix with the pork, then add water to cover the meat. – Bring to a boil, add the dried vegetable mix, and simmer over low heat for about an hour. – Season with salt during cooking, and reduce the sauce until the pork is tender. – Garnish with chopped scallions before serving.