Peel the winter bamboo shoots until you can see that the meat inside is white, and the root of the skin is a little green. You can pinch it with your hands and it will sink in.

Winter bamboo shoots are rich in plant protein, dietary fiber, carotene, vitamin B, vitamin C, vitamin E, calcium, phosphorus, iron and other essential nutrients for the human body. Eating them is beneficial to the human body.

Winter bamboo shoots are shoots that develop from the lateral buds of the underground stems (bamboo whips) of Moso bamboo (Phoenicopsis niger) before and after the beginning of winter. Because they have not yet been unearthed, the bamboo shoots are tender and tender, and they are a dish that people like to eat very much. The main production areas are Chishui, Guizhou, Yibin, Sichuan, Fujian, Jiangxi, Zhejiang, Hunan, Guangxi and other places. Due to soil quality and environmental reasons, winter bamboo shoots in Chishui, Guizhou have low oxalic acid content and can be fried directly. They are not watery but not numb. Dig up the winter bamboo shoots, bury them in their shells and simmer them over the fire (knead the bamboo shoots with your hands until they are soft but not hard). After simmering, take it out and place it vertically in a cool and humid place. When eating, remove the outer shell, cut into thin slices, and rinse with water to remove the bitter taste. Using this method to preserve winter bamboo shoots can keep them fresh for 35-45 days.