The bamboo shoots used may be dried bamboo shoots instead of fresh bamboo shoots, or fresh bamboo shoots may be sour after being cooked at high temperature. When dried bamboo shoots deteriorate during storage for some reasons, cooked bamboo shoots will turn sour. Fresh bamboo shoots will become soft, watery and sour after high-temperature braising.

Bamboo shoots are rich in cellulose, microbial growth factors and sugars. Tender bamboo shoots are slightly bitter and sweet, fragrant and delicious, and have the effects of promoting digestion, resolving food accumulation, cooling and relieving summer heat.