These are winter bamboo shoots, cut off the roots first

Cut a knife in the middle.

Gently dig out the shell with a knife

It is easy to peel cleanly, there is no need to peel off layer by layer, and it will not hurt your fingers.

Put water into a pot and boil for ten minutes. The time is adjusted according to the size of the quantity.

The roots can be cut into thin slices for soup, and the tender ones can be shredded, sliced, or diced. As needed.

Stir-fried shredded pork with winter bamboo shoots. Serve it directly as a dish, or you can stir-fry noodles, stir-fry noodles...there are many variations.

This is a spring bamboo shoot. Cut off the roots, cut it lengthwise, peel off the shell, and wash out the white and tender bamboo shoots.

Clap the back of the knife and cut into sections. Heat the pan and fry. Now the spring bamboo shoots are sweet and tender, with almost no astringency, so you don’t need to boil them.

Add seasoned light soy sauce, a little sugar, a little water, and simmer. The soup is slightly dry and removed from the pot.

Done! Braised spring bamboo shoots in oil!