Bamboo shoots are sweet and slightly cold in nature and have the effects of clearing away heat and eliminating phlegm, relieving the diaphragm and refreshing the stomach, quenching thirst and replenishing qi. Bamboo shoots also contain a lot of fiber, which not only promotes intestinal peristalsis, removes food accumulation, and prevents constipation, but is also a good food for obese people to lose weight.

Bamboo shoots are suitable for frying, roasting, mixing and boiling, and can also be used as ingredients or fillings.

Bamboo shoots are available all year round, but only spring and winter bamboo shoots have the best taste. When cooking, whether it is cold, stir-fried or soup, it is fresh and fragrant. The bamboo shoots should be blanched in boiling water before eating to remove the oxalic acid in the bamboo shoots.

Bamboo shoots can be eaten fresh or processed into dried or canned products.

The area near the tip of the bamboo shoots should be cut along the way, and the lower part should be cut crosswise. In this way, it will not only be easier to ripen when cooked, but also more flavorful.

Do not peel fresh bamboo shoots when storing them, otherwise they will lose their fragrance.