Frozen bamboo shoots originated from Anhai, Quanzhou City, Fujian Province, and it is a special snack with good color and flavor. According to legend, the inventor is a national hero Zheng Chenggong. It contains gum, the main raw material is a kind of sand worm, and it is served with soy sauce, aged vinegar and garlic. It tastes fresh, tender and not greasy.
Soil bamboo shoots, also known as Tu bamboo shoots, are recorded in Min Xiao Ji: "I often eat frozen soil bamboo shoots in Fujian, and the taste is very different, but I heard that Yu Haibin is shaped like an earthworm, that is, sand." The most famous one in history is the frozen bamboo shoots in Anhai, Jinjiang, which is delicious. It is also recorded in "Miscellanies of Fujian": "Tu bamboo shoots were born in sand caves on the beach, and now Quanzhou sea cliffs are productive." Today, Anhai produces the most.
The frozen bamboo shoots are grayish white, crystal clear, fragrant, tender and crisp, and elastic. It is a seasonal delicacy in winter and spring in Quanzhou, Fujian, and even in Pan-Minnan.
How to eat:
There are many ways to eat bamboo shoots. Apart from being made into "frozen bamboo shoots", they can also be fried and cooked in soup, or they can be cooked with ginseng and lean meat to make medicinal meals.
Once upon a time, on a hot day, "frozen bamboo shoots" was not easy to freeze. With a refrigerator, you can do it on a hot day, and you can eat "frozen bamboo shoots" all year round. Vinegar vinegar, plus garlic, with cold chewy bamboo shoots jelly, one after another, makes people want to stop.