This clip from BBC’s Exploring China: A Culinary Adventure shows hosts Ken Hom and Ching-He Huang eating Dai dishes cooked in bamboo stalks.
Bamboo has long been regarded by the Chinese as a universal provider, traditionally used for everything from fishing poles to roofing tiles to food. Two main edible types are spring shoots, called hun dun, which are harvested after the March and April rains and the more prized winter shoots or ung shun.
No need to traipse out into the Dai countryside or tussle with pandas over choice shoots however, Shanghai is as full of bamboo treats as the Wolong Nature Preserve. We recommend yan du xian, a spring soup with bamboo shoots and salt and fresh pork at A Shan Restaurant, and the sweet, sticky banana rice in bamboo tubes on Qibao old street.