※Click "cc" on the lower right menu to choose your subtitle language. Fiddlehead ferns mostly grow in barren mountain areas, where few tall or lush plants can survive. They sprout anew each year—every spring, without fail, fresh shoots emerge… and it's these tender new tips that we eat. After blanching and soaking, they can be stir-fried, mixed cold, or stewed. The fresh ones are smooth and silky on the tongue, but we prefer the dried ones—no slippery texture, just a crisp bite and the fern’s unique fragrance. This is the last batch of wild spring greens and blossoms for the year. Once we finish these, it’s time for us Yunnan folks to start eating mushrooms… Hello, everyone! I am Dianxi Xiaoge, a Yunnan native. If you enjoy my videos, please keep subscribing to my channel. I'll continue to share my life and Yunnan-style food in my uploads. Wishing you a happy life and enjoying tasty food every day YouTube【滇西小哥 Dianxi Xiaoge】▶️https://bit.ly/2MH1T5N Facebook【滇西小哥 Dianxi Xiaoge】 ▶️https://bit.ly/2TsGflr Instagram【dianxixiaoge_apenjie】▶️https://bit.ly/2Wagkze TikTok【dianxixiaogeoffical 】▶️https://bit.ly/3mzfgrT #滇西小哥 #cooking #asiancookingvideos #DianxiXiaoge #ĐiềnTâyTiểuCa #美食 #云南 #dianxixiaogecooking