Spring bamboo shoots

are perennial evergreen herbaceous plants, and the edible parts are young, tender, short and strong buds or whips. Bamboo is native to China and has many types, strong adaptability and wide distribution. The underground stems of scattered bamboo species such as moso bamboo and early bamboo are buried deep in the soil. The bamboo whips and shoot buds are protected by the soil layer. They are not susceptible to frost damage in winter and the shoot emergence period is mainly in spring. Bamboo shoots are available all year round, but spring and winter bamboo shoots are the best. Whether it is served cold, stir-fried or boiled in soup, it is tender and fragrant and is one of people's favorite dishes.

The bamboo shoots dug after the beginning of spring are known as the "King of Vegetables" because of their plump bodies, white as jade, fresh and tender meat, and delicious taste. Also known as "Mountain Bazhen". Because there are many types, such as moso bamboo, early bamboo, dianthus, light bamboo, spiny bamboo, green bamboo, cork bamboo, Ma bamboo, etc., it can be meat or vegetarian, with different methods and different flavors. Stir-fried, stewed, boiled, braised, simmered, etc. are all delicious dishes. There are many famous bamboo shoots in various parts of the country: "Spring Bamboo Shoots and Braised Anchovies", "Spring Bamboo Shoots with White Chicken", "Southern Meat Spring Bamboo Shoots" and "Braised Spring Bamboo Shoots". "Wenzheng Mountain Bamboo Shoots", "Wolfberry Spring Bamboo Shoots" in Shanghai cuisine, "Spring Bamboo Shoots with Braised Pork" in Shaanxi cuisine, etc.