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I first came across this bracken many years ago in Mingshui, Inner Mongolia. In the spring of that year, my relatives went to the mountains to collect bracken to sell, and I joined in the fun. The scenery was so beautiful. There were deep forests all over there, and there were tall pine trees on both sides of the road. We chose a wide place with a small river to set up our tent, drank stream water and ate wild vegetables. The adults steamed the steamed buns and kneaded them with large pebbles. There were a lot of sour bean sprouts around, so you picked a lot of them, tender and sour, and even lit a bonfire at night! During the day, carry a bag and go out to pick bracken. Bracken grows on sunny slopes with rich soil. Its young leaves have just grown. Look for those that are curled and not unfolded. If they are unfolded, we call them out. If they are, they will be old and cannot be picked. After picking a handful, the roots are immediately piled on the ground and rubbed with soil, so that they age slowly. After carrying them back, they are immediately washed by the river, blanched in a large boiling water pot, fished out, and then dried in the sun. The dried ones can be sold. What I often ate at that time was fresh bracken, blanched and fried with potato slices. It was very tender and had no meat, but it was delicious. It’s a pity that I can’t eat it now. It’s just drool-worthy.
