Bamboo shoots were called "bamboo shoots" and "bamboo embryos" in ancient times.

There are many kinds of bamboo shoots, which can be roughly divided into three categories: winter bamboo shoots, spring bamboo shoots and whip bamboo shoots. Winter bamboo shoots are tender stems of Phyllostachys pubescens growing underground in winter, with white color, tender quality and fresh taste. Bamboo shoots are tender shoots of Phyllostachys pubescens and Phyllostachys pubescens, which are white, tender and delicious. Whipping bamboo shoots are shoots of Phyllostachys pubescens that grow in the soil in summer. They are like whips, white in color, crisp in texture and slightly bitter and fresh in taste.

Bamboo shoots are perennial evergreen plants of Gramineae, which are native to China. Bamboo shoots are the ingredients of Jiangnan cuisine. In the past, there was even a saying that "you can't eat bamboo shoots without bamboo". Although all bamboo shoots are produced, not all bamboo shoots can be called cooking products. As a vegetable shoot, it must have tender tissue, no bitter taste or other bad taste, or a little bitter taste, and can be eaten after processing to remove the bitter taste.