Soil bamboo shoots, also known as soil bamboo shoots, are recorded in Xiao Minji: "I often eat frozen soil bamboo shoots in Fujian, and the taste is very different, but I heard that they are shaped like earthworms, that is, sand." The most famous one in history is the frozen bamboo shoots in Anhai, Jinjiang, which are delicious. There is also a record in Fujian Miscellanies: "Bamboo shoots were born in sand caves on the beach, and now Quanzhou sea cliffs are prolific." Today, Anhai produces the most. Frozen bamboo shoots are grayish white, crystal clear, fragrant and tender, and elastic. It is a seasonal delicacy in Quanzhou, Fujian and even Pan-Minnan in winter and spring.

So far, there are two widely circulated theories about the origin of frozen bamboo shoots.

First, Zheng Chenggong invented the theory of frozen bamboo shoots. When Zheng Chenggong attacked Taiwan Province Province, there was a shortage of food and grass for a while. Zheng Chenggong strictly managed the army and insisted on not accepting any funding from the people. At that time, the garrison was stationed at the seaside, and the soldiers went to the seaside to dig a lot of "bamboo shoots", while Zheng Chenggong only ate soup cooked with bamboo shoots every day.

Zheng Chenggong, who was concerned about his country and people, often forgot to eat in order to recover Taiwan Province as soon as possible, and the soldiers often had to reheat the bamboo shoot soup.

One day, Zheng Chenggong didn't want his soldiers to keep him warm, so he ate frozen bamboo shoot soup directly. I didn't expect it to be more delicious than bamboo shoot soup, but Zheng Chenggong accidentally invented bamboo shoot jelly! Frozen bamboo shoots gradually spread, and the well-known frozen bamboo shoots were formed by the continuous improvement of production methods and seasonings by future generations!

The second one concerns Qi Jiguang. During the Jiajing period of the Ming Dynasty, the Japanese invaders invaded the southeast coast of China, and Qi Jiguang led the troops to fight against the Japanese invaders. Because of food shortage, they ordered to catch fish, shrimp, crab and snail shells on the beach to cook soup together. When dragging crabs on the beach, they accidentally caught a kind of sea earthworm, and the soldiers put it in the pot to cook soup alone. At the last meal in Qi Jiguang, there were only frozen sea worms left, so he had to draw his sword and take a piece. I didn't expect this delicious food to be better than fish and crabs, and frozen bamboo shoots spread from now on. According to the chronology of events in Quanzhou over the years, "In the forty-third year of Jiajing (1564), the enemy entered Quanzhou County, killing both men and women. On the third day of Anping's siege, I heard that General Qi Jiguang had escaped. " It can be seen that Qi Jiguang visited Anhai to fight the Japanese invaders in A.D. 1564. So his invention of frozen bamboo shoots has a historical basis.

The earliest written records of frozen bamboo shoots. What can be found is that Zhou Lianggong mentioned in Fujian Notes in the Qing Dynasty: "I often eat frozen bamboo shoots in Fujian, and the taste is very different, but I heard that he was born on the seashore and looks like an earthworm, so I don't know what it looks like. After reading "Ningbo Tongzhi Shaya", it was as dirty as an ox and a horse, and its head was five or six inches long. It is as fat and soft as stinkbug without Kubinashi's eyes and skin and bones, but it can wriggle, but it will shrink when touched. As small as a peach chestnut, Xu Fu is bloated. Its saliva is spicy, crisp and delicious. However, it is known that the rest of the food is sand duck, which Fujian people eat by mistake.

Zhou Lianggong was the first person to mention the word "frozen bamboo shoots".