Tianmu dried bamboo shoots are a very unique Zhejiang specialty snack. They are very fresh. Don’t add a lot of seasonings, otherwise they will be spoiled.

The practice of Tianmu dried bamboo shoots has a long history, and you can also feel the charm of these special delicacies during the production process.

The Tianmu Mountain area in Lin'an, Zhejiang Province is known as the Bamboo Township in the south of the Yangtze River.

The famous Tianmu Dried Bamboo Shoots are mainly baked from the fresh bamboo shoots of Dianthus dianthus. They have been famous all over the world as early as 400 years ago.

There are five main varieties of Tianmu dried bamboo shoots. The relatively thick and soft ones are called "Feiting", the thin and long ones are called "Tuting", and there are also "Xiaoting", "Zhijian", "Baixi", etc.

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"Feiting" is suitable as an ingredient for roasted meat, "Tuting" and "Xiaoting" can be used as soup stock, and "Laoqu" is made from the tender tips of bamboo shoots, which can be called the top grade among Tianmu dried bamboo shoots.

How to make Tianmu dried bamboo shoots delicious: 1. Just add some sprouts, cabbage and tomatoes and cook it to make a delicious vegetarian soup.

If you like ginger, add less fresh ginger to enhance the flavor.

2. Add some diced meat and fry it. You can make it as a noodle topping: mix the noodles.

Instructions for making dried bamboo shoots: 1. Peeling and washing: Use a knife to slit the bamboo shoot shells from both sides, peel off the shells, cut off the inedible old shoot sections, then cut them lengthwise into 2-4 pieces, and then wash them.

clean.

2. Shaping: Cut the washed bamboo shoots into 3 mm thick slices transversely, and then cut them lengthwise into 1.5-2 cm long segments.

3. Steaming: Steam the cut bamboo shoots for 1.5 hours and take them out of the cage.

Pay attention to the heat when cooking bamboo shoots. Overripe bamboo shoots will turn red, while undercooked bamboo shoots will turn black and moldy.

4. Drying: After being taken out of the cage, the dried bamboo shoots are spread out on a bamboo mat and exposed to the sun until they become loose when held in the hand. Generally, 15-16 kilograms of dried bamboo shoots can be produced for every 100 kilograms of fresh bamboo shoots without shells.

How to choose dried bamboo shoots? 1. To identify the quality, first look at the color. For example, if it is yellow-white or brown, the shiny one is the top grade, the dark yellow one is the middle grade, and the one with the sauce-brown color is the low grade.

2. Secondly, look at the bamboo shoots. They are short and thick, with a thick body, tight joints, shallow and fine lines, and tender and crisp texture. Those with a length of less than 30 cm are top quality. If the length exceeds 30 cm, the roots will look big and old, and there will be more fibers.

The thicker the bamboo shoots are, the longer the joints will be and the longer the texture will be.

3. When the moisture content of the dried bamboo shoots is below 14%, if the dried bamboo shoots break with your hands and make a sound, it means the humidity is moderate; if the dried bamboo shoots break without making a crisp sound, the moisture content of the dried bamboo shoots is high.

Some dried bamboo shoots are prone to large patches of white mold growing during storage due to their high moisture content, and some have insect-eaten holes, making them of poor quality.