On the vast plain of Shanghai, the Nine Peaks and Twelve Hills of Sheshan lie scattered in the western suburbs like a string of jadeite. As the only national forest Park in Shanghai dominated by mountain resources, it nurtures a unique seasonal treasure in the Jiangnan region — Sheshan Orchid Bamboo Shoots. Every spring, after being moistened by spring rain, the tender orchid bamboo shoots break through the soil in the mountain forest, carrying a faint orchid fragrance and the aroma of earth. They become the most touching spring flavor on the dining tables of Shanghai households and carry the thousand-year-old cultural heritage of Songjiang, known as the “root of Shanghai”.
The unique flavor of Sheshan Orchid Bamboo Shoots originates from the advantageous growing environment of Sheshan. As a branch of the Tianmu Mountains in Zhejiang Province, the Nine Peaks of Sheshan formed in the late Mesozoic Era about 70 million years ago. With special mountain rock quality and shallow hilly brown soil with an acidic reaction, it is perfectly suitable for the growth of orchid bamboo shoots. Located in a subtropical monsoon climate zone, Sheshan enjoys a mild and humid climate with distinct seasons, abundant rainfall, an average annual temperature of 14.6 degrees Celsius, an annual rainfall of 1101 millimeters, a relative humidity of 82.5%, and a frost-free period of 338 days. The sufficient precipitation and suitable temperature enable the orchid bamboo shoots to accumulate sufficient moisture and nutrients during their growth周期. In addition, the green coverage rate of Sheshan reaches as high as 81.2%, with lush forests and surrounding bamboos, forming a unique local microclimate. Absorbing the essence of nature, the orchid bamboo shoots grow slowly, creating their fresh, fragrant and tender characteristics that are different from other bamboo shoots in the Jiangnan region.
The name of Sheshan Orchid Bamboo Shoots comes from both a coincidence of nature’s gift and profound cultural heritage. Unlike ordinary bamboo shoots, Sheshan Orchid Bamboo Shoots have an elegant orchid fragrance, which becomes more intense after sTeaming and boiling, hence the name “Orchid Bamboo Shoots”. There is also a centuries-old royal story about the orchid bamboo shoots: in 1705 AD, Emperor Kangxi of the Qing Dynasty passed through Songjiang during his southern tour. After tasting the fresh bamboo shoots produced in Sheshan, he was deeply attracted by their tender taste and unique orchid fragrance. Delighted, he inscribed “Orchid Bamboo Shoot Mountain” with his own hand, bestowing the name “Orchid Bamboo Shoot Mountain” on Sheshan. Since then, Sheshan Orchid Bamboo Shoots have become famous far and wide, becoming a tribute-level ingredient renowned in the Jiangnan region. There is also an interesting folk legend: it is said that when Emperor Kangxi went up the mountain to appreciate orchids, the orchids had not yet bloomed. The accompanying farmers quickly offered the fresh bamboo shoots in the pot. The fragrance of the bamboo shoots was similar to that of orchids, and Emperor Kangxi turned from anger to joy, thus bestowing the name, adding a touch of legend to the orchid bamboo shoots.
As a seasonal treasure, the picking of Sheshan Orchid Bamboo Shoots has strict seasonal restrictions. Every year from late March to mid-April is the best time for picking. At this time, the orchid bamboo shoots have just broken through the soil, with tender green shoot tips, plump bodies, delicate meat, no crude fibers, and the best taste. There are also quite a few precautions for picking orchid bamboo shoots. It is necessary to choose those with straight shoot tips, intact shoot shells and red moles at the roots. Such bamboo shoots have thicker meat and stronger fragrance, and the shorter the distance between each section, the more tender the taste. To protect the orchid bamboo shoot resources, Sheshan National Forest Park will reasonably plan the picking areas and implement limited picking to ensure that the orchid bamboo shoots can grow year after year, allowing this spring delicacy to continue.
Sheshan Orchid Bamboo Shoots have a variety of eating methods, which can be served with meat or vegetables, fried or boiled. No matter which method is used, their inherent tenderness and orchid fragrance can be highlighted. The simplest way is to stir-fry them plainly or blanch them in boiling water. Without too many seasonings, only a little salt and chopped green onions are needed to retain the original flavor of the orchid bamboo shoots to the greatest extent. They are crisp and refreshing in the mouth, with the orchid fragrance lingering on the tip of the tongue, as if eating the breath of the spring mountain forest. At the cooking competition during the Sheshan Orchid Bamboo Shoot Cultural Season, chefs bring the deliciousness of orchid bamboo shoots to the extreme and launch many characteristic dishes: Braised Pork with Orchid Bamboo Shoots and Songjiang Rice in Bamboo Charcoal, which is made by wrapping braised pork and Songjiang rice with bamboo shoot skins and roasting. When the bamboo tube is knocked open, the fragrance of bamboo shoots, rice and meat blends and overflows; Clay Pot Braised Fresh Bamboo Shoots with Mandarin Fish, with bamboo shoot skins paved at the bottom of the pot to absorb the freshness of the fish meat. After 8 minutes of stewing, it is fresh and tasty; there are also Yunjian Dongpo Drunken Thousand Layers, Shrimp Roe Orchid Bamboo Shoots, Stir-Fried Bacon with Orchid Bamboo Shoots, etc. Each dish perfectly combines the fragrance of orchid bamboo shoots with other ingredients, showing the diverse flavors of orchid bamboo shoots. In addition, orchid bamboo shoots can also be made into dried bamboo shoots, bamboo shoot sauce, bamboo shoot cans, etc., which are easy to store, allowing people to taste this mountain delicacy even in non-picking seasons.
Today, Sheshan Orchid Bamboo Shoots are more than just a seasonal ingredient; they have become a cultural symbol and a cultural tourism IP of Songjiang. Since 2002, Sheshan has held the Orchid Bamboo Shoot Cultural Season every year. By 2025, it has been held for 23 sessions, becoming one of the longest-standing cultural tourism activities in Shanghai. With the theme of “Spring Awakens Sheshan, Bamboo Rhythm and Orchid Fragrance”, each cultural season integrates resources from scenic spots, hotels and business districts, and launches nearly 100 activities such as bamboo shoot digging experience, orchid bamboo shoot popular science, intangible cultural heritage exhibition, cooking competition and bamboo forest concert. It allows citizens and tourists to not only dig orchid bamboo shoots with their own hands and experience the fun of labor, but also appreciate the charm of Songjiang’s intangible cultural heritage skills and taste the characteristic food of orchid bamboo shoots. During the cultural season, a special postmark for the orchid bamboo shoot season will also be launched for the first time, transforming the orchid bamboo shoot Culture into a collectible “urban memory” and further inheriting and promoting the Sheshan orchid bamboo shoot culture.
Sheshan Orchid Bamboo Shoots carry the spiritual energy of Sheshan’s mountains and rivers and the thousand-year-old cultural heritage, witnessing the development and changes of Songjiang. They are not only a spring delicacy, but also a reflection of Shanghai people’s reverence for nature and inheritance of Culture, a taste memory hidden in Shanghai’s mountain forests and a city card. Every spring, you may wish to walk into Sheshan, peel off the layers of bamboo shoot shells, taste a crisp and fresh orchid bamboo shoot, and feel the mountain poetry and human warmth behind Shanghai, this international metropolis, in the orchid fragrance and bamboo shadows.
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