Sichuan smoked bamboo shoots need to be soaked for one or two hours before they can be soaked. In fact, they can also be eaten with boiling water.

In the recipes of home cooking, you can often see some "mandarin ducks" of mountain products and seafood. One of them is the combination of smoked shredded bamboo shoots, commonly known as "bamboo forest sea cucumber", and dried cuttlefish, which is a nourishing product.

After cooking, the soup is a little dark and not very good-looking. Adding some baby dishes to add color, it is both good-looking and delicious, with a fragrant smell, and its unique flavor is unforgettable when you taste it.

Smoked bamboo shoots, also known as black smoke bamboo shoots, have obvious smoky flavor in mountain products.

It is made by digging bamboo shoots in the mountains, boiling, baking with charcoal fire and drying, which has a unique original ecological charm of the mountains.

You can feel the lush flavor in the deep mountains and bamboo seas at a taste.

It is rich in plant protein and essential nutrients such as calcium, phosphorus and iron.

It also contains long fibers that have excellent cleaning function on the inner wall of human stomach, and is known as "bamboo sea cucumber", which is the most representative bamboo treasure.

Chinese medicine believes that smoked bamboo shoots have the effects of "benefiting nine orifices, dredging blood vessels, resolving phlegm and saliva, and promoting digestion and bloating".