Do you need to peel the water bamboo shoots?

Generally speaking, if the茭白 (water bamboo) is tender, peeling is usually unnecessary. 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 can be eaten without peeling, allowing you to fully enjoy its crisp, sweet, and tender texture. The skin of tender茭白 is thin and fine in texture, tightly adhering to the inner flesh, making it difficult to peel off. Forcibly peeling will not only cause significant loss but also damage the integrity of the茭白. After simply washing, you can cut it into strips for quick stir-frying to lock in its freshness at high temperatures; alternatively, slice it and cook together with shredded meat to absorb the rich meat flavor, or make refreshing cold dishes, all of which can fully showcase the original flavor of茭白, delivering a fresh and tender taste with every bite.

However, when茭白 becomes mature and shows signs of oxidation on the surface, peeling becomes particularly important. The skin of mature茭白 becomes hard and rough, losing its fresh color, and may even develop black spots or yellowing areas. This not only affects the texture but may also retain more impurities and pesticide residues. At this point, carefully removing the skin with a peeler will reveal the still-white flesh underneath. Removing the rough outer layer significantly enhances the tenderness and smoothness of the茭白.

Once peeled,茭白 contains a high amount 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.