Bamboo shoots fried in lard

Public reference · Home adaptation “White oil” is Sichuan restaurant shorthand: fried in rendered lard and not coloured, so the dish keeps the ingredient's own colour under a thin gloss of fat. On the same table, red-oil rabbit and fish with bean paste are the red-oil line and white-oil lanpian the white-oil line, set against each other as red against white. It should be said plainly that sources do not agree on what “lanpian” denotes — a processed shoot product in some, written as lettuce shoot in others — and there is no dedicated encyclopedia entry. This version specifies lettuce shoot and offers bamboo shoot as the parallel option because the project has to commit to an executable ingredient list rather than stay vague. This version takes only the public technique and does not claim any jiudouwan-specific formula. **This entry previously cited several `newton.com.tw/wiki/<dish-name>` links (such as 燒白, 紅燒肘子, 燒什錦 and 夾沙肉). On checking, every one of them returned 404 — those pages do not exist on the encyclopedia; the links had been constructed by pattern. They have all been removed. The method here rests on the openable sources listed above. If a matching entry does exist for this dish, cite the page that actually exists rather than guessing a URL from the dish name.****The seat record names the dish but not the method**: the local-history account places white-oil lanpian inside a “stir-fries such as white-oil lanpian, gong bao diced pork and shredded pork with yellow chives” clause, by name only. The encyclopedia has no entry for 兰片 or white-oil lanpian, so this version borrows the technique from the published oil-braised bamboo-shoot entry and states plainly that this is a same-technique substitution with no exclusive correspondence to jiudouwan. **The identity of the main ingredient is explicitly flagged as unsettled**: the sources do not agree on what “lanpian” denotes — a processed shoot product in some, written as lettuce shoot in others. This version specifies lettuce shoot (莴笋/青笋) and lists bamboo shoot as the parallel option in the ingredients. This is an editorial judgement, not a settled answer; go by the ingredient's real local name. **No soy in this dish**: the “white” of white oil means no colouring, only lard. This version follows that, with no soy among the ingredients, marking a clear contrast with the red-oil dishes such as rabbit or fish with bean paste. **Quantities are editorial and untested**: 400 g lettuce shoot, 25 g lard and 3 minutes of braising are editorial settings for four servings; not kitchen-tested. **Lard and vegetable oil**: under this project's convention, a dish containing rendered lard counts as non-vegetarian. The allergen note offers a vegetable-oil substitution, but that turns the dish vegan and the flavour changes noticeably. **Technique only, no therapeutic claims**: the cited entry contains claims about spring shoots nourishing the liver and being low in fat; none of it is adopted. Contains rendered lard (animal fat), so under this project's convention this is not a vegetarian dish; **using vegetable oil instead makes it vegan, though the flavour changes noticeably** with the loss of the lard aroma. Adding light soy introduces soy. **The main ingredient is unsettled**: sources do not agree on what “lanpian” denotes, so lettuce shoot is given as the main ingredient with bamboo shoot as a parallel option — go by the ingredient's real local name. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as white-oil lanpian, gong bao diced pork and shredded pork with yellow chives; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing shredded pork with yellow chives and liver fried in lard as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 FDA: Food Allergies — Basis for declaring soy, wheat and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.