When I was in Guanxi province last year in a village called Ping-An, we had the most amazing rice pilaf cooked over charcoals in the hollow section of a foot long, 3 inch diameter piece of bamboo. It was one of the best rice dishes I've ever eaten. I think it contained some kind of squash & wild mushrooms. The rice got that lovely crustiness along the sides of the bamboo and it was incredibly sweet and tasty. I would love to figure out how to do this at home on a charcoal BBQ. Anyone had this or seen any recipes in any Chinese cookbooks? Any ideas where to get big pieces of bamboo??