Huizhou Dried Bamboo Shoot
Shredded Pork Noodles

An authentic Anhui-style noodle dish featuring savory stir-fried shredded pork and fibrous dried bamboo shoots, simmered in a rich brown braising sauce and tossed with fresh garlic shoots.

Ingredients

• 200 g dried bamboo shoots
• 150 g pork tenderloin
• 1 bunch fresh garlic shoots
• 1 tbsp lard
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp water starch
• 2 servings noodles
• 1 stalk scallions
• to taste cooking oil

Instructions

1. 1Prepare the seasoning base

   

   Add light soy sauce, minced scallions, and a dollop of seasoning paste into a clean white bowl to establish the flavor base for the soup.

   Tip: Ensure the bowl is dry and clean before adding the seasonings.
2. 2Pour hot water

   

   Carefully pour hot water from a blue thermos directly into the bowl containing the soy sauce, scallions, and seasoning paste to dissolve and activate the flavors.

   Tip: Use freshly boiled water to help release the aroma of the scallions and seasonings.
3. 3Add white lard

   

   Use chopsticks to add a piece of solid white lard directly into the seasoned hot water bowl, allowing it to melt and enrich the soup base.

   Tip: Traditional lard adds an authentic richness and depth to the noodle soup broth.
4. 4Heat oil and add shredded pork

   

   Heat oil in a wok over an open flame, then add prepared shredded pork into the wok to begin stir-frying.

   Tip: Make sure the wok is hot before adding the pork to prevent sticking.
5. 5Add dried bamboo shoots

   

   Add soaked and prepared dried bamboo shoots into the wok with the stir-frying pork using a spatula.

   Tip: Ensure the dried bamboo shoots are fully rehydrated and drained before stir-frying.
6. 6Season with salt and sugar

   

   Add salt and sugar into the wok containing the pork and bamboo shoots, and stir thoroughly to combine the seasonings.

   Tip: Stir continuously to ensure the salt and sugar dissolve and evenly coat the ingredients.
7. 7Add water to braise

   

   Pour water into the wok containing the stir-fried shredded pork and dried bamboo shoots to begin the braising process.

   Tip: Ensure enough water is added to allow the bamboo shoots to absorb the flavors while simmering.
8. 8Add dark soy sauce

   

   Pour dark soy sauce from a ladle into the wok to give the ingredients a rich, appealing color during cooking.

   Tip: Dark soy sauce is primarily for color, so add it gradually to avoid darkening the dish too much.
9. 9Stir-fry dried bamboo shoot strips

   

   Add soaked dried bamboo shoot strips into the wok and continue stir-frying with the mixture.

   Tip: Make sure the bamboo shoot strips are well-mixed to evenly absorb the flavors in the wok.
10. 10Add light soy sauce

    

    Pour light soy sauce directly from the bottle into the wok to enhance the savory flavor of the dish.

    Tip: Light soy sauce adds saltiness and umami, so adjust according to your taste.
11. 11Toss in fresh garlic shoots

    

    Add freshly cut garlic shoot sections into the wok to bring a fragrant aroma and vibrant green color.

    Tip: Add garlic shoots towards the end of cooking so they retain their crisp texture and bright color.
12. 12Thicken with water starch

    

    Pour water starch into the wok to thicken the sauce, coating the ingredients nicely before removing them from heat.

    Tip: Stir well immediately after pouring water starch to prevent lumps from forming.
13. 13Boil the noodles

    

    Add the noodles into a pot of boiling water and cook until tender. This ensures the noodles are properly softened and ready to be combined with the savory bamboo shoot and shredded pork topping.

    Tip: Make sure the water is at a rolling boil before dropping in the noodles to prevent them from becoming sticky.

Storage & Reheating

Burn It Off

Frequently Asked Questions