Bamboo shoots are crisp and sweet, and the refreshing taste is very appetizing. It is a good choice for cold appetizers and an excellent side dish for yellow rice wine. Moreover, bamboo shoots are rich in vitamins and dietary fiber, so eating more is good for health. Preparation time: 10 min Production time: 2 hours Ingredients: 200g of wild bamboo shoots, seasoning: salt10g, 3g of fruit vinegar, 3g of cloves, 3g of fragrant leaves and 3g of pepper. Raw material purchase: you can buy bamboo shoots in the farmer's market, and pay attention to the tender degree of bamboo shoots when selecting them. Fruit vinegar can be replaced by ordinary vinegar. Practice: 1 Wash the bamboo shoots, put them in a pot, add seasoning and bring them to a boil, and then simmer for 2 hours. 2 Add ice cubes to the raw juice, and then soak the bamboo shoots for 5 to 10 minutes. Cooking experience: The best edible temperature for peeling bamboo shoots by hand is 5 to 10 degrees Celsius, and it is best to have ice cubes to control the temperature when loading plates. It's Jiangsu and Zhejiang cuisine.