No. The meaning is different.

1. Wild rice: It is the fleshy stem of wild rice (an aquatic plant) that is infected by smut fungus and cannot ear. Wild rice has a wide distribution range, from Taiwan to Heilongjiang and even North America and Europe.

2. Bamboo shoots: It is a perennial evergreen plant of the Gramineae family Bamboo subfamily. Vegetable-type bamboo shoots must have soft tissue, no bitterness or other unpleasant odors, or may be slightly bitter but can be eaten after being processed to remove the bitterness. Extended information

Bamboo shoot processing methods:

1. Pickling bamboo shoots Pickling bamboo shoots is a process that utilizes the high osmotic pressure of salt, the fermentation of microorganisms, and the decomposition of protein. Inhibits the activity of harmful microorganisms and gives the product a unique flavor. Bamboo shoot pickling can be divided into non-fermented pickling and fermented pickling.

Non-fermented pickled products use a high amount of salt or other pickling materials, which completely inhibits the lactic acid fermentation of microorganisms during the pickling process; fermented pickled products add a small amount of salt and spices During the pickling process, the flavor of the bamboo shoots is increased through fermentation. The lactic acid produced during the fermentation and the added salt and spices play a preservative role.

2. Dried bamboo shoots

Dried bamboo shoots are also called dried bamboo shoots. Dried bamboo shoots are made from fresh bamboo shoots, which are pre-treated, salted and fermented and then dried or not salted. It is produced by direct fermentation and drying. Drying makes bamboo shoot products have good preservation properties. Dried bamboo shoots produced by traditional techniques are prone to browning during storage, affecting their appearance. Therefore, sulfur preparations are often used as color protectants during the smoking process, resulting in excessive sulfur content in the product, which is harmful to health.