Is it necessary to peel the skin off of water bamboo shoots (Zizania latifolia)?

Generally speaking, if the茭白 (water bamboo) is tender, its skin usually does not need to be peeled. However, if it is mature and the exterior has oxidized, then peeling becomes necessary. Detailed explanation is as follows:

When茭白 is fresh and tender, its skin is thin and fine-textured, resembling a soft layer of gauze. This thin skin contains no noticeable fibrous texture and is rich in nutrients such as dietary fiber and vitamins. Cooking tender茭白 with its skin intact not only preserves its crisp, sweet flavor, but also allows diners to experience its original, natural taste. Whether stir-frying, making cold dishes, or pairing with other ingredients, the skin of fresh茭白 will not compromise the texture of the dish. On the contrary, it adds a unique mouthfeel and makes the cooking process more convenient and efficient.

If the茭白 has aged and its skin has oxidized, its originally smooth surface becomes rough, dark, and may even be covered with black spots. The fibrous tissue of this aged skin becomes tough, resulting in a woody, difficult-to-chew texture, and may carry bacteria and impurities. If cooked without peeling, it will not only significantly affect the taste and texture of the dish, but also pose potential food safety risks. Therefore, for aged and oxidized茭白, it is necessary to carefully peel off the skin and remove the fibrous portions to restore its crisp and tender qualities, ensuring that the cooked dish is both delicious and healthy.

Once peeled,茭白 contains high levels of moisture and is prone to drying out and turning yellow. Therefore, it should be cooked as soon as possible after peeling to maintain its freshness and texture.