2. The origin of the statement: Tu bamboo shoots are also called Tu bamboo shoots. According to Min Xiao Ji, "I often eat frozen bamboo shoots in Fujian, and the taste is very different, but I heard that Yu Haibin looks like an earthworm, that is, sand." The most famous one in history is the frozen bamboo shoots in Anhai, Jinjiang, which is delicious. It is also recorded in "Miscellanies of Fujian": "Tu bamboo shoots were born in sand caves on the beach, and now Quanzhou sea cliffs are productive." Today, Anhai produces the most. The frozen bamboo shoots are grayish white, crystal clear, fragrant, tender and crisp, and elastic. It is a seasonal delicacy in winter and spring in Quanzhou, Fujian, and even in Pan-Minnan.
3. Bamboo shoots are caught out of the sand. They are stocked for one day to spit out impurities, and then boiled in a pot. Because this thing has a high degree of collagen like pigskin, it is sticky in a pot, and then put in a small bowl. After it is naturally cooled, it solidifies into a small bowl of "bamboo shoots frozen". They are all white and crystal clear in color, and their meat is clear, delicious, soft and tender, smooth and refreshing. With good soy sauce, northern vinegar, sweet sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded sour white radish, shredded pepper, tomato slices and so on, it becomes a delicious flavor snack.