1. Bamboo shoots
2.asparagus
3. bitter bamboo shoots
4. Bamboo shoots
5. Bamboo shoots
6. Dragon beard bamboo shoots
7. Red shell bamboo shoots
8. whip bamboo shoots
9. White-fed chicks
1. Bamboo shoots
The main producing areas are concentrated in Zhejiang, Sichuan, Guangxi and other places, with high output. Bamboo shoots unearthed from March to May are relatively large. June-September is called whip bamboo shoots, and June-February is called winter bamboo shoots.
Recipe: Fried or stewed meat, or cold.
2. Lei Zhu
The most common kind of spring bamboo shoots, which is also the first to be listed, has a high yield and a lot of wood at the shoot emergence stage.
Recipe: stir-fry or stew soup
3. Red-shelled bamboo shoots
The concentrated sun-drying period is April-May, and the bamboo shoots are white, tender, fragrant and delicious.
Recipe: Stewed chicken and fried meat can be used.
4. bitter bamboo shoots
Bitter bamboo shoots are crisp and tender in texture, white in meat, slightly bitter in flavor, sweet and smooth. Good ingredients for both medicine and food.
Recipe: broth, fried bacon, cold salad.
5. Dragon beard bamboo shoots
It only grows in the wild bamboo forest at an altitude of about 2000 meters in Emei Mountain, so it is difficult to plant it artificially, so this plant has high nutritional value and relatively expensive price.
Recipe: Stewed chicken or other soup
6. White-fed chicks
Also known as ivory bamboo shoots, bamboo shoots from March to May are short, white, sweet, crisp and high in water content.
Recipe: Braised bamboo shoots, stewed chicken, stir-fried.
asparagus
Asparagus is different from other kinds of bamboo shoots. It is a common vegetable, which is listed in April-June.
Recipe: fried meat, cold salad
8. Bamboo shoots
Also known as sweet bamboo, the shoot emergence period can last from May to June 10. The shell of bamboo shoots is yellow-green, and the single one is relatively heavy, and the big one can reach 4 kg.
Recipe: Grilled ribs, dried vermicelli.
9. whip bamboo shoots
The taste is tender, smooth and slightly sweet, and the growing period is 5-6 months. Hsinchu shoots and leaves and grows in summer and autumn.
Recipe: Fried bamboo shoots with green peppers, soup.