Excellent vegetarian dish: bamboo shoots

There is an old Chinese idiom "bamboo shoots spring up after the rain", which describes a spring rain that causes thousands of bamboo shoots to spring up under the bamboo forest

Breaking out of the ground, its scene is full of vitality and vitality.

Bamboo shoots have thick flesh, white color, tender texture, fragrant smell and fresh taste. In ancient times, they enjoyed the reputation of "Hanshishan delicacy" and "the first among vegetarian dishes"

Throughout the ages, it has been highly praised by poets, painters, doctors and gourmets, and has always been a favorite vegetable for Chinese people to eat with their meals.

There is a sentence in "The Book of Songs" "What is the weight of bamboo shoots? Only bamboo shoots and cattails." It can be seen that bamboo shoots have long been regarded as vegetables along with cattails, and Chinese people have been eating bamboo shoots for thousands of years.

Du Fu, a poet of the Tang Dynasty, praised: "The green bamboo shoots welcome the boat out, and the white river fish comes into the meal." This shows the poet's love for the flavor of bamboo shoots. Bai Juyi, a poet of the Tang Dynasty, eulogized: "Eat extra meals every day and don't think about meat at all times", and Song poet Yang Wanli praised: "Don't curse bamboo shoots to make bamboo, eat bamboo shoots every day and don't eat meat". A famous saying that praises the fact that eating bamboo shoots is better than eating meat. A poem by Lu You of the Southern Song Dynasty said: "The color is like jade

hairy-headed bamboo shoots, and the taste is as good as the hump of an oxtail civet." The painter Wu Changshuo of the Qing Dynasty wrote a poem for "Bamboo Bamboo Shoots Picture": "Although there are eight delicacies among the guests, which < /p>

The fragrance of wild bamboo shoots in the mountains." Zheng Banqiao, a calligrapher and painter of the Qing Dynasty, painted countless bamboos in his life. He also wrote poems praising bamboo: "Fresh bamboo shoots in the south of the Yangtze River are cooked with anchovies.

Spring breeze in early March." , endlessly memorable. As for praises from past dynasties, "the tender bamboo shoots are as fragrant as chicken tongue soup", "the jade bamboo tips of the bamboo shoots", and "the green bamboo shoots of good vegetables" can often be seen. Nowadays, bamboo shoots are used as dishes, which can be meat or vegetarian, cooked, stir-fried, braised, stewed, or made into preserved bamboo shoots, bamboo shoots, dried bamboo shoots, canned food, etc., all of which have different flavors and are delicious.

Bamboo shoots, also known as bamboo buds and whip shoots, are the young shoots of the evergreen grass plant bamboo. According to the season when they are unearthed, they are called spring bamboo shoots, summer bamboo shoots, and winter bamboo shoots. The bamboo shoots eaten by Chinese people are mostly spores such as Moso bamboo, Ma bamboo, water bamboo, Ci bamboo, and light bamboo. They have a sweet smell and fragrance. Bamboo shoots

The meat is rich in nutrients and contains a variety of amino acids needed by the human body. Its greatest advantage is that it contains high protein, low fat, low sugar, and high fiber content.

For obese people and those with arteriosclerosis, hypertension, coronary heart disease, and diabetes, eating bamboo shoots regularly has special nutritional and therapeutic benefits. In recent years, it has been discovered that moso bamboo shoots contain polysaccharides, which are composed of five-carbon sugars and six-carbon sugars, and can prevent and treat cancer. However, bamboo shoots are cold and slippery in nature, and those suffering from asthma, cold stomach, diarrhea, and boils should not eat more or temporarily stop eating.