1. Spring bamboo shoots and large bone soup: Ingredients: 1 spring bamboo shoot, 2 large pork bones, 1 small spoon of salt, 1 piece of ginger, and 2 green onions. Bamboo shoots need to be processed before making soup, peel off the shell, wash and cut into slices; blanch them in boiling water, cook for 5-6 minutes, take them out and soak them in water for an hour to remove the astringency of the bamboo shoots; use water for the big bones first Boil to remove the blood foam and wash; use the water used to blanch the bamboo shoots to stew the big bones. The taste is particularly fresh. The soaked bamboo shoots need to be added when the big bones are almost simmered. After adding the bamboo shoots, stew together for about half an hour. Just add salt and simmer for ten minutes. Add a little chopped green onion when eating to make it taste more fragrant.

2. Old duck and dried bamboo shoots stew: Ingredients: One old duck, 60 grams of dried bamboo shoots, 10 grams of old dried ginger, appropriate amount of salt, appropriate amount of wine, and enough water. Wash the old duck and chop it into evenly sized pieces. Soak the dried bamboo shoots in warm water until soft. Remove and drain the water. Cut the ginger into slices. Boil the old duck in boiling water for 3 minutes to remove the blood. Take it out and put it in cold water. Put the old duck into the soup pot, pour in enough cold water (3 times the amount of the old duck) and bring to a boil over high heat. Remove the foam on the surface of the soup, put down the ginger slices and dried bamboo shoots, pour in the cooking wine, turn to low heat and cook for 3 and a half Hour. Open the lid, add salt to taste, and simmer for another half hour.

3. Old duck spring bamboo shoots soup: Ingredients: half old duck, dried bamboo shoots, and some ham. Accessories: half head of old ginger, salt, white pepper, Shaoxing wine. Soak the dried bamboo shoots in water and set aside; scrape the skin of the old ginger and pat it loose with the back of a knife; cut the old duck into shreds and shred the ham; put the old duck, dried bamboo shoots, ham and old ginger into a casserole, add a little Shaoxing wine and bring to a simmer Stew for 6-8 hours; add salt and white pepper to taste before drinking.