Bracken Fern (Pteridium aquilinum var. latissimum), also known as fist fern, cat's paw, or dragonhead fern, thrives in sunny areas of low mountain ranges. It grows throughout most of China, predominantly in sparse mixed coniferous and broadleaf forests.The edible part consists of young, unfurled leaf buds. When properly prepared, bracken fern offers a refreshingly crisp and smooth texture. Tossed with seasonings, it creates a cool, refreshing appetizer—a rare, premium accompaniment to wine. It can also be stir-fried, dried, used as stuffing, pickled, or canned.Widely distributed across mainland China and Southeast Asia, it has gained popularity on dining tables throughout these regions. However, due to its carcinogenic components, excessive consumption by cattle and sheep can be fatal, while human ingestion may increase cancer incidence rates. It is also considered one of the primary culprits behind Japan's high gastric cancer rates.Xu Changzhen mentioned that she has many relatives in Hefei and always brings them bracken fern shoots whenever she visits, much like bringing black tea. She also regularly sends them mountain delicacies like preserved plum vegetables and bamboo shoots to express her affection. Regarding the claim that "bracken fern shoots contain carcinogens," Xu admitted she doesn't fully understand the science, but she believes that people in southern Anhui have eaten wild vegetables their entire lives without any major issues.
"Experts' opinions carry weight, but traditional wisdom isn't necessarily wrong either." She discussed this with others, yet many—especially the elderly—shrugged it off. Life continues with fern shoots in their mouths and black tea in their cups.
1. Stir-Fried Pork with Bracken
350g bracken, 150g pork, 2 garlic scapes, 2 chili peppers, oil as needed, glutinous rice wine as needed, salt as needed, soy sauce as needed.
Method: Soak dried bracken in boiling water for 20 minutes, then soak in the same water for over half a day until tender enough to tear by hand. Fresh bracken can be used directly.Slice pork. Break fern stems by hand; cut garlic shoots and chili peppers into sections. Heat a wok without oil. Stir-fry fern stems until dry. Add half a bowl of water and salt, simmer for several minutes (this helps flavor absorption). Stir-fry until liquid evaporates. Remove cooked fern stems. Heat oil in a clean wok. Sauté chili peppers until fragrant.Add pork and stir-fry. Season with salt and glutinous rice wine, cooking until pork is golden brown on both sides. Add the cooked fern shoots and stir-fry. Add a splash of water and soy sauce, then braise for 2 minutes until the sauce thickens slightly. Stir in garlic chives and toss briefly.
2. Bracken Fern with Seaweed Strips:
50g seaweed strips, water radish (as needed), red chili (as needed), garlic (as needed), sugar (as needed), soy sauce (as needed), white vinegar (as needed), chili oil (as needed), 100g bracken fern.Wash and shred the water radish. Blanch the bracken, cool, and cut into small sections. Dice the red chili pepper. Combine all ingredients in a small bowl. Add sugar, minced garlic, soy sauce, white vinegar, and chili oil to taste. Toss to mix. Plate and garnish with cilantro before serving.