a, three silk spring 1. spring bamboo shoots, carrots blanched in hot water, cut into thin slices, knife into silk; 2. add ginger, green garlic (as long as the green leaf part), to sesame oil, salt, chicken essence, vinegar and mix, plate Qi live two, almonds bamboo shoots 1. spring bamboo shoots peeled and washed, blanched into the boiling water, sliced. 2. Add sweet almonds, put on the bamboo shoots. 3. add cucumber slices (oblique knife parallelogram slices), sesame oil, salt, chicken broth, vinegar, sugar, mix well, loaded plate Qi live three, pickled duk fresh What is "pickled duk fresh"? Is to use spring bamboo shoots, and then add "pickled" (that is, salted pork ribs) "fresh" (that is, fresh pork ribs or pig's feet). Together "Tuk" (the meaning of stew) 1. first salted, fresh meat washed, placed in a pot of boiling water blanch removed, cut into small cubes; 2. spring bamboo shoots shelled and cleaned, cut into hobnail pieces; 3. put these three things into the casserole, put water in the pot, add wine, with a high fire boil, with the fire slowly simmering (Tuk) it two hours, to be the meat crispy, bamboo shoots can be cooked. Four, spring bamboo shoots pickled fish 1. Cut the fish into strips, impregnated in two pots of head for an hour, so that it has the flavor of white wine. 2. two large bowls of water boiled, put the spring bamboo shoots, sauerkraut (bags of Sichuan sauerkraut, not the old Beijing sauerkraut) with a strong fire for five minutes 3. put into the fish and salt, large fire 10 minutes to boil, change the fire 10 minutes, and finally add chicken essence and scallions can be pot. five, spring bamboo shoots braised three fresh 1. spring bamboo shoots cut into thin slices 2. with black fungus, mushrooms and green cabbage heart, into the boiling chicken broth, simmering over moderate heat for about 20 minutes, 3. out of the pot thickened with water starch, add a little fine salt, out of the pot can be. Six, gold jade around Cui (this is my FB in Hangzhou, a restaurant so name so practice) 1. net spring bamboo shoots into the boiling water for 5 minutes, fish out and cut into hobnail pieces. 2. pot of oil hot, under the ginger slices burst incense, into the bamboo shoots slightly fried, add salt, sugar, soy sauce and a little chicken broth, after boiling slightly simmering, thin thickening with water starch, out of the pot on a plate. 3. Bean seedlings to old stems, clean, into the boiling water slightly scalding, see open salt, quickly fished out, mixed into the chicken essence, sesame oil, placed around the bamboo shoots into. Seven, three ding bamboo shoots 1. Chicken cut into 1 cm square ding, into the bowl with wine, salt, chicken essence, egg white, starch, mix well, sizing. 2. dried tofu, bamboo shoots, cucumber cut into the same size as the chicken. 3. Take a small bowl into the wine, salt, sugar, chicken essence, blended into juice. 4. frying pan on the fire, put the oil to six mature. Diced chicken into the pan with a spoon scattered, into the bamboo shoots, dried tofu diced, stir-fry for a few moments. Subsequently put seasoned cucumber stir-fry, the flavor of a pot to pot. eight, bamboo shoots popped waist flower 1, bamboo shoots peeled, cut into small slices. Pepper slices 2, pork waist to waist shame, from the middle of the slice into two halves, in the slice of the open side of the cut into a flower knife, and then cut into long 3 centimeters, wide 1.5 centimeters of the block, with a little salt, wet starch slurry. 3, frying pan hot, put the oil burned to 80% hot, cashews under the pot put soy sauce fried scattered, 4, and then the onion, bamboo shoots, green pepper slices, garlic slices, cooking wine, salt into the pot stir fry until cooked, sprinkle chicken essence, stir fry is complete.