Suichang Winter Bamboo Shoots [Zhejiang Suichang Specialty]

What is Suichang winter bamboo shoot? Authentic Zhejiang Suichang specialty: Suichang winter bamboo shoots

Content summary:Do you want to know what Suichang winter bamboo shoots are? This article is a detailed introduction to the special product of Suichang, Zhejiang Province - Suichang Winter Bamboo Shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Suichang Winter Bamboo Shoots. The full text takes about 3 minutes to read, mainly including the basic introduction of Suichang Winter Bamboo Shoots and their nutritional value? What are the product characteristics of Suichang winter bamboo shoots? Tasting and eating methods of Suichang winter bamboo shoots, etc

Basic Introduction of Suichang Winter Bamboo Shoots

Winter bamboo shoots are tender bamboo shoots that grow underground in winter. They are white in color, tender in texture, and have a refreshing taste. High quality winter bamboo shoots are in the shape of jujube pits, with small ends and a large middle. They have hunchback scales, slightly fuzzy fur, yellow white skin, and light white flesh. Winter bamboo shoots are known as "golden clothes and white jade, a unique vegetable". From the picturesque mountains of Suichang in Xian County, green and pollution-free, the bamboo shoots from here are even fresher, sweeter and more delicious. Because it is dug in winter, it is called winter bamboo shoots. The best season to harvest winter bamboo shoots is from November to February of the following year

The bamboo shoots resemble yellow cow horns, with a soil yellow color. Their flesh is hard and solid, but it is better to have a smaller proportion of fibrotic parts at the base

Tasting and Eating Methods of Suichang Winter Bamboo Shoots

1. Because winter bamboo shoots contain oxalic acid, they can easily combine with calcium to form calcium oxalate. Therefore, before eating, be sure to boil them in light salt water for 5-10 minutes to remove most of the oxalic acid and astringency

2. When cooking, be careful not to stir fry the winter bamboo shoots too hot, otherwise it cannot make the bamboo shoots cooked inside and white outside