1. Sweet and sour dumplings. 2000 grams of bamboo shoots, 500 grams of brown sugar, 150 grams of rock sugar, and 1500 grams of vinegar. Wash the sprouts cleanly, cut off the head and tail, and dry them. Sprinkle 5% salt into a basin, cover with plastic wrap, and marinate for two to three days. During this period, stir occasionally to make it evenly salty. Pour the prepared brown sugar into the vinegar and simmer over medium-low heat, stirring constantly to avoid burning the pot. The pickled bamboo shoots are dried in the sun with all the salt water and then cooled. The cooled bamboo shoots are put into a jar, poured in the boiled and cooled sugar liquid, add rock sugar, cover the lid, and you can eat it after ten days!

2. Cold squid. 500 grams of bamboo shoots, a little salt, a spoonful of sesame oil, and a spoonful of chopped pepper. Soak the locust heads in clean water for a few minutes, cut off the roots, peel off a thin outer layer of skin, and wash them. Cut into slices, add a small amount of salt, a spoonful of chopped pepper, a little sesame oil, mix well and serve.

3. Stir-fried bacon with bamboo shoots. 300 grams of bamboo shoots, 200 grams of bacon, appropriate amount of dried chili pepper, appropriate amount of soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of chicken essence. Remove the green leaves from the stem head, leaving the rhizome and cut into diagonal slices. Wash and slice the bacon, add a little water and cook for a while, remove and drain. Heat oil in a pan, add dried chili peppers and sauté until fragrant, add soy sauce and stir-fry until fragrant, add bacon, mix soy sauce, light soy sauce, salt and chicken essence and stir-fry evenly.