"Braised Spring Bamboo Shoots in Oil" is a traditional Han dish that belongs to Zhejiang cuisine. It uses young spring bamboo shoots unearthed around the Qingming Festival and is cooked with heavy oil and sugar. It is bright red in color, tender and refreshing, salty and sweet, and you will never tire of eating it.

Bamboo shoots, also known as bamboo shoots, are perennial evergreen herbaceous plants. The edible parts are young, tender, short and strong oil-braised spring bamboo shoots 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 and are not susceptible to frost damage in winter. The bamboo shoots emerge 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.

Spring bamboo shoots are light, tender and nutritious. It contains sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements for the human body. It is especially high in fiber. Regular consumption can help digestion and prevent constipation. Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and high crude fiber. Spring bamboo shoots have the effects of "benefiting the nine orifices, dredging the blood vessels, resolving phlegm and saliva, and eliminating food bloating." Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin, benefiting blood, resolving phlegm, digesting food, facilitating bowel movement, and improving eyesight.