Min bamboo shoots are made from Ming bamboo shoots by shelling, cooking, tabletting, drying, shaping and refining for about 45 days. Golden color, semitransparent, wide and short, thick and tender, and gloomy aroma. The first-class dried bamboo shoots are thick and tender in texture, short in width and short in section, obvious in shape and golden in color, emitting a special aroma that makes people salivate. Bamboo shoots are delicious and known as the first vegetarian dish. They can be used as banquet dishes or as home-cooked dishes. They can be used for cooking, stuffing, soup making and pickling. No wonder Su Dongpo left such a poem: no meat makes people thin, and no bamboo makes people vulgar. If you want to be thin, unless you have a bamboo shoot barbecue.
Fujian bamboo shoots and dried bamboo shoots are important products in Wuyishan area, that is, Fujian bamboo shoots which are well-known at home and abroad. Fujian bamboo shoots are crisp, tender and sweet, and are known as the "Eight Treasures of Minshan". The dried bamboo shoots "Yulan tablets" made of winter bamboo shoots are rich in protein, calcium, phosphorus and iron, and have high nutritional value. There are stalagmites, flower shell bamboo shoots, yellow bamboo shoots, bamboo shoots, bitter bamboo shoots, square bamboo shoots, Chinese toon bamboo shoots and so on in spring, summer and autumn, all of which are delicious. There are more than ten kinds of dried bamboo shoots, such as magnolia slices, white dried bamboo shoots, black dried bamboo shoots and Fujian dried bamboo shoots. Dried bamboo shoots are good in color, fragrance and taste, and can be used as the main ingredient to make typical local flavor dishes, and also as the ingredient of high-grade famous dishes. This is one of the favorite specialties of tourists. A large number of bamboo shoots are canned and exported to Japan and other countries.