Sticky rice bamboo shoots is not specifically which kind of bamboo shoots, is a classic bamboo shoots Hunan cuisine developed by Cong Chef Convenience Cuisine after the back basket of bamboo shoots, using the tips of fresh bamboo shoots roasted, usually the first shoots of bamboo from the soil. The sticky, fragrant and crispy texture of the bamboo shoots is refreshingly fresh and flavorful, making it a springtime rice dish that can be used for stir-frying, chilling, boiling and other cooking methods.

Sticky rice shoots are selected from the more tender part of the bamboo shoot tip, and then refined through a number of processes, a soak, three washed to five clean and other twelve processes, without any bleaching effect, the appearance of milky white, to maintain the original color of the bamboo shoots as well as nutrients, and the taste of its crispy as well as tender, it is a very popular family dish.

Sticky rice shoots practice: 1, the meat sliced evenly, green and red pepper cut circle ready for use. 2, pour oil into the pot, the garlic popping incense to the meat fried 7 mature after adding chili peppers, add the right amount of salt, monosodium glutamate pepper seasoning. 3, the convenience of the vegetables sticky bamboo shoots open the bag poured into the pot and stir-fry for 3 minutes or so, sprinkle into the pot of green onions.

China's excellent bamboo shoots with the main species of bamboo are the middle and lower reaches of the Yangtze River, moso bamboo, early bamboo and the Pearl River Basin, Fujian, Taiwan and other places such as hemp bamboo and green bamboo. The underground stems of moso bamboo, early bamboo and other loose-type bamboo species are deeper into the soil, bamboo whips and shoots are protected by the soil layer, so they are not easy to suffer from freezing in winter, and the bamboo shoots are mainly in the spring.