Jiaobai

That's the Chinese name in pinyin (spelling). It's commonly translated as wild rice stem in English, although I think it's quite distant to rice.

The right time to eat the local delicacy which can be cooked with a great variety of vegetables and meat in various ways. I like the plain way most - just steam the slices and add some light soy sauce with sesame oil so that you get appreciate the original taste and tender texture.