Winter bamboo shoots are young bamboo shoots of Nanzhu that have not been unearthed before beginning of spring. Winter bamboo shoots are hidden in the soil in winter. Spring bamboo shoots are bamboo shoots of Nanzhu that have emerged or been completely unearthed on the soil surface since beginning of spring, because they germinated and were unearthed in spring. Therefore, in Shan Ye, it can be distinguished from the growth time.

2. Time to market for harvesting

From the Pearl River basin to the Yangtze River basin, the winter bamboo shoots of Phyllostachys pubescens are harvested from the beginning of1February to the end of February of the following year. At this time, the listed bamboo shoots are called "winter bamboo shoots" and the harvested bamboo shoots are called "spring bamboo shoots" from the beginning of March to the end of April, and the harvested summer bamboo shoots (whipping bamboo shoots) are listed from June to1October.

3. Color of bamboo shoots

Because the winter bamboo shoots are buried in the soil without sunlight, the winter bamboo shoots are yellow. However, the bamboo shoots have broken through the ground and received the sunshine, so the bamboo shoots are brown and yellow, and the bamboo shoots are dark brown, even if several layers are peeled off, the bamboo shoots are brown. Winter bamboo shoots don't have any green color all over, especially the tips of bamboo shoots don't have any green color. As long as the tips are exposed, they will spring up.

4. Is the flesh strong and wrapped?

The skin and meat of winter bamboo shoots are tightly wrapped together, which feels very real, but bamboo shoots are different. Their skin and meat are not connected, but they are a little loose, so you can feel them as long as you touch them.

5. Head size

Winter bamboo shoots are a little small, most of them are about three or two, while spring bamboo shoots are hypertrophy, most of them are more than half a catty.

6. Bamboo shoot hair

The soft hair on the surface of spring bamboo shoots is very strong, and there are some imperceptible black stripes on the skin. The overall color is not bright, but some are black. Winter bamboo shoots are different, and the appearance color of winter bamboo shoots is a beautiful golden yellow, without any stripes. If the hair of bamboo shoots is peeled off when you buy it, it can also be distinguished.

7. Taste and taste

It is also very easy to distinguish from the taste. Spring bamboo shoots are much sweeter and more refreshing than winter bamboo shoots. Winter bamboo shoots are more tender and delicious.

8. Picking

Spring bamboo shoots are easier to pick than winter bamboo shoots, and winter bamboo shoots basically need to wear thick gloves and tools in the harvest season before they can be picked successfully.

9. Price

The difference between winter bamboo shoots and spring bamboo shoots lies in the price. Winter bamboo shoots are slightly superior in all aspects, so they are more expensive than spring bamboo shoots. You must pay attention when buying them to prevent them from being bought as winter bamboo shoots and being taken in by illegal traders. However, there is a kind of spring bamboo shoots called early spring bamboo shoots, which has the reputation of "top soil flower bamboo shoots" among the people. The nutritional value and taste of early spring bamboo shoots and winter bamboo shoots are very similar, so the price is similar.

There are many ways to eat winter bamboo shoots, which are suitable for both meat and vegetables. Roasted meat with bamboo shoots, roast chicken with bamboo shoots and roasted fish with bamboo shoots are all delicious and unusual delicacies in home cooking. The famous "Braised Winter Bamboo Shoots" in Yunnan, "Steamed Winter Bamboo Shoots" in Guangdong, "Braised Winter Bamboo Shoots" in Zhejiang, etc. have different flavors and are appetizing. Winter bamboo shoots are not only used for banquets, but also suitable for home cooking. In Hunan cuisine alone, there are many kinds of dishes cooked with winter bamboo shoots, such as fried bacon with winter bamboo shoots, braised winter bamboo shoots in oil, stewed winter bamboo shoots, stewed winter bamboo shoots, steamed winter bamboo shoots, braised winter bamboo shoots, and Huofang winter bamboo shoots.

The best bamboo shoots are white bamboo shoots, which are white, tender and crisp after digging out, and are the top grade of bamboo shoots. There are many ways to eat spring bamboo shoots, which is known as "versatile meat". Once it is cooked with all kinds of meat, it will be more delicious, such as frying, burning, boiling, stewing and stewing. According to foodies, even a big bamboo shoot can be eaten in different grades because of its different tender degrees in different parts, each with its own characteristics.

If the tender head can be used for frying; The middle part can be cut into bamboo shoots, fried, burned or used as ingredients for dishes; The root texture is old, which can be used for cooking, stewing and cooking soup with meat. It can also be fermented in an altar to make moldy bamboo shoots, which has a unique flavor for stewing. The more bamboo shoots are cooked, the more delicious they are, and the more chewed they are, the more delicious they are. Rinsing method: Rinse the bamboo shoots thoroughly for at least 10 minutes, which will not only decompose most oxalic acid due to high temperature, but also make the dishes taste more delicious without astringency.