1. Peel and cut the bamboo shoots into cubes. Boil them in boiling water for 5 minutes to remove oxalic acid. Remove and drain. Winter bamboo shoots are used in winter, spring bamboo shoots are used in spring, and vacuum-packed bamboo shoots can also be used during seasons when fresh bamboo shoots are not available.

2. Cut the mushrooms into cubes. If it is dried mushrooms, soak them in warm water beforehand. Dried mushrooms taste better than fresh mushrooms.

3. Mix dry yellow sauce and sweet noodle sauce together in a ratio of 2:1, add water to make a thin sauce soup.

4. Heat the wok and pour oil. First add the mushrooms and diced bamboo shoots and stir-fry until fragrant. Then add the prepared thin sauce. Bring to a boil and fry over low heat for about 10 minutes. During the process of frying the sauce, the thin sauce soup will slowly dry out. If you feel it is too dry, you can add some water halfway. After the sauce is fried, transfer it to a bowl and set aside.