How to Make Cattail in Creamy Soup (Nai Tang Pu Cai)

Today, let’s explore a classic Chinese dish that highlights the delicate flavors of nature: Cattail in Creamy Soup (Nai Tang Pu Cai). This dish is known for its tender cattail shoots and rich, creamy broth. Here’s a quick guide to making this delicious dish at home!

Ingredients

Cattail Shoots: 200 grams (fresh or frozen)
Chicken Bones: 500 grams (for broth)
Pork Bones: 500 grams (for broth)
Ginger: 2 slices
Scallions: 2 (cut into sections)
Garlic: 2 cloves (minced)
Salt: To taste
White Pepper: A pinch
Cornstarch: 1 tablespoon (mixed with 2 tablespoons water)
Vegetable Oil: 2 tablespoons

Instructions

Prepare the Broth: In a large pot, add chicken bones, pork bones, ginger, and scallions. Cover with water and simmer for 2 hours to create a rich, flavorful broth. Strain the broth and set aside.
Clean the Cattail Shoots: If using fresh cattail shoots, peel off the outer layers to reveal the tender inner shoots. Cut them into 5 cm sections.
Cook the Cattail Shoots: In a wok or pot, heat vegetable oil and add minced garlic. Stir-fry until fragrant, then add the cattail shoots. Stir-fry briefly.
Add Broth and Simmer: Pour the prepared broth over the cattail shoots. Bring to a boil, then reduce heat and simmer for 15 minutes until the shoots are tender.
Season and Thicken: Add salt and white pepper to taste. Stir in the cornstarch mixture to thicken the soup slightly.
Serve: Transfer the creamy soup with cattail shoots to a serving bowl. Garnish with a few chopped scallions.

Cultural Significance

Cattail in Creamy Soup is a traditional Chinese dish that highlights the natural flavors of cattail shoots, which are often found in wetlands. This dish is popular in regions like Shandong and Jiangsu, where fresh cattail shoots are abundant. It represents the harmony between nature and culinary art, emphasizing simplicity and freshness.

Enjoy this dish with your family and friends to experience the delicate flavors of traditional Chinese cuisine!