Because the water in July is particularly particular, other water is not so particular, so it can be more sour and brittle, because the water quality is higher than other water. Sour bamboo shoots require extremely high water quality. The better the water quality, the higher the quality of pickled bamboo shoots. As a Guangxi native who often soaks sour bamboo shoots, let me talk about the quality and taste of all kinds of water used in sour bamboo shoots.

1. Some commercially available sour bamboo shoots-white vinegar mixed with tap water, are very acidic, but have not been fermented, so the sour taste is unnatural, but many mainlanders can accept this sour taste because it has no unique smell of fermented sour bamboo shoots, but no matter what side dishes are made, the taste of these sour bamboo shoots is just the first taste, with vinegar taste and not crisp.

Second, mass production of Laotan sour bamboo shoots-additives+cold cooking. The purpose of boiling water is to remove all active bacteria in the water, and the sour taste of sour bamboo shoots can be fermented in a short time under the action of additives, so that batch production can be realized. This kind of sour bamboo shoots is very good in acidity, but because it is forced by acid, it has no crispy feeling and is not too core. It can be used in ordinary snail powder and fried snails with sour bamboo shoots, but it needs to be cooked in sour bamboo shoots and fish head soup for a long time.

Third, the old altar uses spring water to make sour bamboo shoots-spring water+salt natural fermentation. The manufacturers of sour bamboo shoots who can do this can basically hang up the signboard of "secret system". The taste of sour bamboo shoots is sour and crisp, but most of these sour bamboo shoots have one disadvantage, that is, the whole bamboo shoots are brewed, and some crispness will be biased.

Fourth, July 7th is the Bamboo Shooting Festival. This kind of sour bamboo shoot is not made by soaking the whole bamboo shoot together, but by using tender bamboo shoots with horns and big head bamboo shoots. During this period, although the material used for slicing is not the best among bamboo shoots, it is the best material for soaking sour bamboo shoots. When collecting water on July 7th, most of them were the cleanest famous springs in the local area, and they were very particular when collecting water. However, the bamboo shoot festival will be sour and crisp because of the material, so it is difficult to find sour bamboo shoots of this quality.

Generally speaking, some people may not eat sour bamboo shoots in July, but if they do, they will change the food of sour bamboo shoots.