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These crisp shoots of tropical bamboo give a sweetness and crunch to many dishes, especially stir-fries, and are very popular in Chinese cuisine. Steamed ground pork patty and finely diced bamboo shoot sprinkled with soy sauce on top is a popular home-style dish. Bamboo shoots are grown in various part of China and there are different species. The most common ones are "Zhu" bamboo shoots. "Lignan" bamboo shoots and "Bian" bamboo shoots. The white nitrogen-based compound in bamboo shoots is the main source of nutrient. Among different species, "Dong" bamboo shoots contain the most protein and vitamin B.
Some children might have an abnormally long measles cycle in which the rashes are appearing slowly and this will delay recovery. In folklore traditions, eating bamboo shoot soup or congee once or twice can speed up the appearance of measles. In the old days, small pox vaccine is applied to the nose. For those who do not develop the necessary immune reaction to the vaccine, drinking bamboo shoot soup might help. Patients bearing stones should not eat too much bamboo shoot because of its high oxalic acid content. Those with spleen and stomach-asthenia should not eat too often too.
Cone-shaped and light-colored, bamboo shoots are usually sold canned or dried in Chinese or oriental provision stores and supermarkets. Once opened, shoots can be stored for up to two weeks if they are transferred to a tightly sealed container, immersed in water, and kept in the refrigerator immediately. Otherwise, they will become tasteless and limp. Change the water daily. Canned bamboo shoots can be eaten as they are, or readily be used in Chinese cooking. Fresh shoots are sometimes available in Asian markets, however they must be parboiled or they will be toxic. To prepare raw bamboo shoots, cut them into sticks, cubes, or slices and cook them in lightly salted water for thirty minutes or until tender; then prepare them according to the recipe directions. Fresh bamboo shoots will last for several days in the refrigerator.