Qingyuan dried bamboo shoots

Qingyuan dried bamboo shoots Qingyuan dried bamboo shoots can be divided into Ming dried bamboo shoots, black dried bamboo shoots, shredded bamboo shoots and sliced bamboo shoots, with Ming dried bamboo shoots being the most famous. The production of bamboo shoots in Ming Dynasty has a long history. According to legend, in ancient times, one spring, a strong wind blew down a maple tree and pressed fresh bamboo shoots between the cliffs. In June, a farmer cut wood and found that the dried bamboo shoots under the tree were flat, so he took them home and spread them with water. The goods are delicious. The farmer thought that if the bamboo shoots were pressed flat, it would be convenient for storage and transportation. So I made a bamboo shoot press and pressed the fresh bamboo shoots into a flat one. When people saw his good method, they all learned to do it, and it has been inherited ever since. The bright bamboo shoots made by Qingyuan are sallow in color and flat in shape, so it is easy to pack and transport when knocked out, and they are dry enough and resistant to storage. Bamboo shoots farmers divide the prepared Ming bamboo shoots into phoenix tail, horn, ox and accessory tip according to quality, and the phoenix tail is the best. The production of dried black bamboo shoots is easier than that of dried bright bamboo shoots. After cooking fresh bamboo shoots in alkaline water (plant ash), it is best to dry them in the sun and smoke them. Other dried bamboo shoots are made. Take fresh bamboo shoots. Remove the chaff, cook it, or tear it into silk, or slice it, and dry it in the sun. On holidays, people always get some dried bamboo shoots and develop them into various delicacies to satisfy their appetite, especially when they eat too many greasy dishes, and they eat dried bamboo shoots specially to prevent food accumulation.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)