The white color is yellowish.

After peeling, the bamboo shoots are light yellow in color, some of the shoot tips have a hint of light green, and the roots are yellow-white.

Thunder bamboo shoots are what we call spring bamboo shoots. They are usually milky white, or white, or light yellow when cut.

The bamboo shoots on the first day are the freshest and are only 48 hours old, so they are perfect for making the classic braised spring bamboo shoots in oil. Wash the soil on the surface of the bamboo shoots, peel off the skin, divide into several sections, and then cut into thin slices. Boil the water, add the spring bamboo shoots, and immediately turn off the heat and take them out. This can not only remove the oxalic acid, but also retain the fresh flavor of the bamboo shoots to the maximum extent. Heat the base oil, add the bamboo shoot slices, add light soy sauce and sugar to taste, add dark soy sauce for color, cook for seven or eight minutes to reduce the juice, then remove from the pan and put on a plate, sprinkle a small amount of chives on the surface to enhance the freshness. Looking at the bright red spring bamboo shoots, it seems that there is already a fresh and sweet taste in my mouth.