Authentic farmhouse dried bamboo shoots production method is more complex, simply summarized as "wash, cook, sun":? First, higher than 800 meters on the mountain to pick (non-polluting, without any chemical fertilizer) of the wild hairy bamboo shoots shells, washed with mountain spring water, cut off the roots. Second, then cut the cleaned bamboo shoots into cubes, put into a large iron pot, add mountain spring water to cook. This step is very critical, there are three key points: 1, must use mountain spring water; 2, must be cooked in a large iron pot with a clay stove; 3, must use dry wood to burn the fire; 3, must use dry wood to burn the fire; 4, must use dry wood to burn the fire; 5, must use dry wood to cook the bamboo shoots.　　The bamboo shoots cooked in this way will float with a light natural bamboo shoots and mixed with the unique fragrance of the mountains, to ensure that the bamboo shoots of the original flavor. As the old saying goes: "Although the guests have eight treasures to taste, which is as fragrant as the wild bamboo shoots in the mountain house." ? Third, the cooked bamboo shoots into the bamboo gabion plaque, pick a wild sunny, fresh air, pollution-free, less people exposure to the sun for 3 ~ 5 days. Note: Generally, it takes 15~20 pounds of fresh bamboo shoots to make 1 pound of dried bamboo shoots.　　How to eat: Soak it in water and cook it when it is completely swollen. Can be stewed, burned, fried, etc., but also at will and vegetables, if you use it and chicken, duck stew, taste fragrant, more tonic effect.