Small bamboo shoots in Hunan are generally laurel shoots. Bamboo shoots of Cinnamomum cassia are abundant from March to May in spring. Due to the short production cycle, it is not easy to see fresh bamboo shoots with shells in the market after May every year. The shape of bamboo shoots is straight, the maximum weight of bamboo shoots is about 0.6 kg, and the minimum weight is 0.2 kg, with an average of 400 grams. The skin is smooth and hairless, with black spots, slightly hard meat, less fiber and acceptable quality. Suitable for selling and producing dried bamboo shoots in the market.

Hunan bamboo shoots

There are many kinds of bamboo shoots. Generally speaking, the bamboo shoots listed from February to June can be called bamboo shoots. Bamboo shoots dug in the spring are known as "the king of vegetables" and "the eight treasures in the mountains" because of their fat body, white as jade, tender meat and delicious taste. They are all fried, stewed, boiled, braised, braised and other delicious foods.

Bamboo shoots can be found all year round, but only bamboo shoots and winter bamboo shoots taste the best. Winter bamboo shoots refer to bamboo shoots that have not been unearthed in winter, because only Phyllostachys pubescens will have winter bamboo shoots, and there are no other kinds of bamboo. The growth time of winter bamboo shoots is 65438+ from February of the previous year to before the Spring Festival. It is a shoot bud developed from the lateral bud of the underground stem (bamboo whip) of Phyllostachys pubescens. Because it has not yet been unearthed, the bamboo shoots are tender, crisp and refreshing, suitable for frying with sliced meat. Bamboo shoots are smooth and suitable for steaming and boiling. Other parts of the meat are thick and sweet, and braised soup is the best.