The young curled fronds of the bracken fern, blanched and sun-dried into dark, wiry coils. Soaked back to life they turn supple and a little slippery, with a clean mountain-vegetable taste and a gentle, springy chew. They are cut into lengths and stir-fried or braised, drinking up rich, fatty juices.
Where it comes from
A foraged mountain green long gathered and dried across the wooded hills of central and western China, kept through the year for braises and cold dishes.
In the kitchen
Soaked, cut and stir-fried with cured meats or steamed beneath belly pork, where its springy strands soak up the fat.
Nutrition (per 100g)
~35kcalCal
~4.6gProtein
~0.6gFat
~5.5gCarbs
~3.8gFiber
AI-estimated; model and run unavailable.
