Glutinous rice bamboo shoots do not refer to any kind of bamboo shoots. They are a kind of classic bamboo shoots-made Hunan cuisine, which is developed by the convenience dishes of Cong Chu carrying bamboo shoots in a basket. They are made from the tips of fresh bamboo shoots, which are usually the first buds of bamboo from the soil. The glutinous rice bamboo shoots are crispy and delicious, refreshing and delicious. They are a spring meal and can be used for cooking methods such as stir-frying, cold salad and cooking.

The glutinous rice bamboo shoots are made from the fresh and tender parts of bamboo shoots, which are refined through multiple processes such as one soaking, three washing and five cleaning. Without any bleaching, the appearance of glutinous rice bamboo shoots is milky white, which keeps the original color and nutritional components of crisp bamboo shoots and tastes crisp and tender. This is a very popular home-cooked dish.

Practice of glutinous rice bamboo shoots: 1, evenly slice the meat and cut the green pepper into sections for later use. 2, pour oil into the pot, saute garlic, stir-fry the meat slices for 7 years, add pepper, add salt, and season with monosodium glutamate pepper. 3. Open the convenient dish glutinous rice bamboo shoots, pour into the pot and stir fry for about 3 minutes, and sprinkle with chopped green onion.

Excellent bamboo species for bamboo shoots in China mainly include Phyllostachys pubescens, Phyllostachys pubescens, Dendrocalamus latiflorus, Dendrocalamus latiflorus and Dendrocalamus latiflorus in the middle and lower reaches of the Yangtze River, Fujian and Taiwan Province provinces. The underground stems of Phyllostachys pubescens, Phyllostachys pubescens and other scattered bamboo species are deeply buried in the soil, and bamboo whips and bamboo shoots are protected by the soil layer, so they are not easy to suffer from freezing injury in winter, and the bamboo shoots are mainly produced in spring.