Boiled bamboo shoots

Bamboo shoots are the first shoots of bamboo growing from the soil. They taste delicious and can be used for cooking. Bamboo is a qualitative plant, and the edible part is a primary, tender and fat, short buds or whips.

Classification:

Bamboo shoot series

Hotline:

189-1662-5521

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Product Details

Bamboo shoots are the material of Jiangnan cuisine. In the past, there was even a saying that "one cannot live without bamboo and one cannot eat without bamboo shoots. Although all bamboo shoots are produced, not all bamboo shoots can be called culinary products. As a vegetable type bamboo shoots, must have the tissue soft, no bitter or other bad taste, or although slightly bitter, after processing in addition to bitter edible conditions.

Indocalamus bamboo pole is 0.75-2 meters high and 4-7.5mm in diameter. Internodes are about 25cm long. Sheath longer than internodes, distally loosely clasping culm. Branchlets with 2-4 leaves; leaf sheaths closely clasped, longitudinally ribbed, abaxially glabrous or hirsute; auricles absent; ligule height 1-4mm, truncate; leaf blade slightly recurved on growing plant, broadly lanceolate or oblong-lanceolate, 20-46cm long, 4-10.8cm wide, apex long pointed, base cuneate, lower surface grayish green. Panicles (immature ones) 10-14cm long, main axis and branches densely brown pubescent; spikelets green with purple. Anthers ca. 1.3mm, yellow; ovary and scales not seen. Bamboo shoots from April to May and flowering from June to July. Originated in China's Hainan Island, China's Taiwan region and other places. It is commonly found in the southern region, especially in the vast area south of the middle and lower reaches of the Yangtze River.

Key words:

Boiled bamboo shoots, carbon-baked bamboo shoots, clear juice wild small bamboo shoots, boiled wild winter bamboo shoots

Small bamboo shoots sliced obliquely

Carbon-roasted bamboo shoots

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