The insects in the frozen bamboo shoots belong to the phylum Asterozoa, and the scientific name is Eisenia deliciosa. It contains colloid, which is two or three inches long, and its shape is rough and dark brown. The thick one is like an index finger, and the thin one is like a rice stem, about the length of a thumb. It also drags a "tail" that is one or two inches long and as thin as a match stalk. "Frozen bamboo shoots" is a frozen product processed with it.

Bamboo shoots are caught out of the sand, first stocked for a day to spit out sundries, and then boiled in a pot. Because this thing has a high degree of collagen like pigskin, it is sticky and sticky, and then put in a small bowl. After it is naturally cooled, it solidifies into a small bowl of "bamboo shoots frozen". They are all white and crystal clear in color, and their meat is clear, delicious, soft and tender, smooth and refreshing. With good soy sauce, northern vinegar, sweet sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded sour white radish, shredded pepper, tomato slices and so on, it becomes a delicious flavor snack.