Fiddlehead fern is a common wild fern shoot vegetable found in the mountains and countryside.

Juecai generally refers to fiddlehead fern, that is, the tender shoots that ferns put out in early spring. It mostly grows in moist, shaded places such as the edges of mountain forests and beside stream valleys. The tip of its tender stem is curled into the shape of a fist, so among the people it is also often called quancai (fist vegetable) or longzhua cai (dragon-claw vegetable). It is one of China's traditional wild mountain vegetables.

In appearance, the tender stems of juecai are mostly green or slightly purple, and the surface is often covered with fine fuzz. If it is not dealt with promptly after picking, it easily ages and becomes hard. In taste, it is crisp, tender, and refreshing, with a clean wild mountain aroma. It can be eaten fresh, or dried in the sun or pickled for long-term storage. Besides fiddlehead fern, common edible ferns also include the Osmunda type, and names vary slightly from place to place.

Handling before eating is crucial. Fresh juecai contains substances such as ptaquiloside, so it should not be eaten raw directly. It usually must first be blanched in boiling water, then soaked and rinsed in clean water for a period of time. This both removes the astringent taste and makes it safer to eat. Once prepared, juecai can be served as a cold dish, stir-fried plain, made into soup, or cooked together with cured meat and other ingredients, each with its own distinctive flavor.

One reminder: when picking in the wild, identify carefully. Some plants with similar appearances are not suitable for eating, so do not pick varieties you are unsure about. In addition, wild juecai resources are limited, so picking should be moderate; take only the tender shoots and leave some behind, so that this wild mountain delicacy can be available every year.