1, Hunan sour bamboo shoots practice: after peeling and washing the bamboo shoots, boil a pot of water, throw the bamboo shoots in, cook for about ten minutes, turn off the fire, and soak them in water. You can eat it the same day. If you can't finish eating, change the water once a day. If you don't change the water, the bamboo shoots will turn sour slowly.

2. Method of making Achang sour bamboo shoots: The pickling season of sour bamboo shoots is in spring and autumn. When the bamboo shoots grow to a height of about 30 cm, they can be cut one by one, peeled, shredded or sliced, put in a clay pot, sprinkled with salt, and baked for a few days by the fireplace, so that the sour taste can be taken away with the food.