Fujian is rich in bamboo, and the bamboo shoots and dried bamboo shoots are abundant in the mountainous areas of western Yunnan and northern Fujian. Yong'an City, the "hometown of bamboo shoots in China", had been processed and produced in the local area of ​​Yong'an before the Ming Dynasty. The dried bamboo shoots produced by the company were famous for their aroma and tenderness, and were listed as one of the "Big Eight in the West". Yongan tribute dried bamboo shoots and dried white bamboo shoots.

The bamboo shoots, also known as the bamboo shoots, are made from high-quality fresh bamboo shoots and are made by scientific methods (shelling, cooking, tableting, drying, shaping). It can be made into a variety of dishes with a refreshing taste and delicious taste. It is a pollution-free food from nature. The bamboo shoots are beautiful and fragrant, containing protein, fat, sugar, calcium phosphate, iron and other nutrients required by the human body. According to the Nanjing Institute of Chemical Industry and Chemical Engineering, bamboo shoots contain 2-4% sugar, 0.2-0.3% fat, 2.5-3% protein, and contain 18 kinds of amino acids and vitamins such as cystine and glutamic acid. Dried bamboo shoots are a kind of health food with low fat, high fiber, moderate protein and sugar content. It has the functions of digesting, losing weight, preventing intestinal cancer, quenching thirst, benefiting Qi, and purifying the stomach. The bamboo shoots are made from the raw bamboo shoots and processed through shelling, cooking, tableting, drying and shaping, and are refined in about 45 days. The color is golden, translucent, with a wide section and a short section. The meat is thick and crisp, and the aroma is sullen. It is one of the "Bagua Mountain Treasures". The fine dried bamboo shoots are thick and tender, the slices are wide and the festival is short, and the bamboo shoots are obvious. The color is golden, and it exudes a special aroma that makes people feel full of life. The bamboo shoots are delicious and are known as the "first dish of vegetarian dishes". They can be used as banquets for mountain cherries, but also for writers, regular dishes, stir-fry, stuffing, soup, and pickling. It is no wonder that Su Dongpo left such a poem: "No meat is thin, no bamboo is mundane." If you are not thin, unless you have a barbecue. Bamboo shoots and dried bamboo shoots are important products in the Wuyishan area, that is, well-known bamboo shoots at home and abroad. The bamboo shoots are crispy and sweet, and are known as the “Bagua Mountain”. The dried bamboo shoots made of winter bamboo shoots are rich in protein, calcium, phosphorus and iron, and have high nutritional value. In spring, summer and autumn, there are stone bamboo shoots, flower shell bamboo shoots, yellow bamboo shoots, poplar bamboo shoots, bitter bamboo shoots, square bamboo shoots, and bamboo shoots. The taste is very delicious. There are more than ten types of dried bamboo shoots, such as magnolia tablets, dried white bamboo shoots, dried black bamboo shoots and dried bamboo shoots. The dried bamboo shoots have a good color, aroma and taste. They can be used as the main ingredients to make typical local flavor dishes. They can also be used as ingredients for high-end famous dishes. They are one of the most popular products for tourists. A large number of bamboo shoots can be exported to Japan and other countries. Medicinal health value Traditional Chinese medicine believes that bamboo shoots have the power of “heating, eliminating phlegm and refreshing the stomach”. The dishes produced are unique in flavor, such as smoked bamboo shoots, smoked bamboo shoots, oiled bamboo shoots, bamboo shoots and hot pot dishes, which are favored and favored by many diners. Modern nutrition research shows that bamboo shoots are rich in protein, carotene, multivitamins and inorganic salts such as iron, phosphorus and magnesium, and 18 kinds of healthy amino acids. The high content of cellulose can reduce the body's absorption of fat in the intestine. It increases intestinal peristalsis, promotes digestion and absorption, reduces the incidence of diseases associated with hyperlipidemia, and contains a variety of polysaccharide substances that can prevent cancer. It is an ideal health and beauty food. Dried bamboo shoots also have considerable nutritional and medicinal value. According to doctors' research, bamboo shoots contain a variety of vitamins and cellulose, which have anti-cancer and anti-cancer effects. Fat people can also promote digestion and reduce fat after eating bamboo shoots. Cooking Tips ★ Wash once with water, immerse in boiling water for 2-3 hours, loosen by hand, boil in a pot until it swells, rinse with water to cook. ★ Soak in water for 2-3 days. After the soaking, cut into thin slices with a knife and stir-fry with the meat. The taste is very good. ★ Cook in a pressure cooker for about half an hour, then soak in water for a long time, wash it, cut into large pieces and stew with meat.

Technical requirements for dried bamboo shoots (1) Bamboo species. Phyllostachys heteroxyla. (2) Site conditions. The soil is yellow and red soil, the thickness of the soil layer is more than 50 cm, the pH value is 5 to 7, the altitude is 500 to 1000 meters, and the soil organic matter is ≥1.8%. (3) Production management of bamboo shoots. 1. Bamboo structure: Bamboo forest density per plant is ≤ 2250, and age composition is 1 degree: 2 degrees: 3 degrees = 1:1:1. 2. Fertilizer management: “Spring bamboo shoots” early application of bamboo shoots, heavy Applying whip fertilizer, using nitrogen fertilizer (N) 100 kg to 150 kg per hectare, phosphorus fertilizer (P2O5) 50 kg to 70 kg, potassium fertilizer (K2O) 30 kg to 50 kg; "Spring bamboo shoots" re-applying whip fat, germination Fertilizer, according to the "Spring Bamboo Shoot", the amount of fertilizer is reduced by half. 3. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting bamboo shoots. 5 days before the “Qingming” to “Gu Yu”, select healthy bamboo shoots with 3 to 4 leaves of bamboo shoots, and excavate and excavate at 3 knots. (5) The quality of raw bamboo shoots. The bamboo shoots are full, fresh, good in color, thick in flesh, no decay, no mildew, no odor, and the bamboo fiber is tender and has no mechanical damage. (6) Processing technology. 1. Process: material selection→ shelling→cooking→rinsing→pressing→baking→shaping 2. Process requirements: (1) Shelling: stripping the bamboo shoots, cutting the roots and bamboo shoots, cutting the roots, keeping The bamboo shoots are intact. (2) Cooking: Fresh bamboo shoots should be cooked and simmered within 12 hours after mining. Steam for 1 to 2 hours until the bamboo shoots are cooked to give a bamboo shoot aroma. (3) Rinsing: Continuously rinse with flowing water for about 12 hours. (4) Pressing: the rinsing bamboo shoots are placed in the squeeze ring of the wooden press according to the first big and small tails, and a layer is pressed and pressed gradually until the foam is squeezed. Until the "bamboo" water, keep the pressure until baking, for more than 1 month. (5) Baking: Wash the bamboo shoots “bamboo stains”, put them into a small press and squeeze them, then put them into the baking room and bake them with charcoal. The distance between the charcoal fire in the baking bed and the mesh screen is 40 cm to 50 cm. The charcoal fire is even, the baking temperature is 75 ° C to 85 ° C, after baking for 3 to 4 hours, turn over, bake until 80% dry, then bake the bamboo shoots flat, the temperature is about 70 ° C, turn over 3 to 4 times a day until Dry it up. (6) Plastic surgery: selection, finishing, softening, grading, packaging. (7) Quality characteristics. 1. Sensory characteristics: golden color, with jade color, with special aroma of dried bamboo shoots, slightly sour taste, flat and clean bamboo shoots. (1) Phoenix tail: all made of bamboo shoots, no variegated, no brain. The length of the bamboo shoots is no more than 15cm; (2) The genuine brand: the whole bamboo shoots are made, the tissue is tender, no thick old roots, the bamboo shoots are no more than 30cm, the bamboo shoots are less than 1.5cm, the brain is less than 5%, and the thickness is greater than 0.5cm. (3) Paying cards: all bamboo shoots, no crude old fibers, no obvious thick old roots, bamboo shoots no more than 55cm, bamboo shoots less than 2.5cm, brain less than 8%, thickness greater than 0.3cm. 2. Physical and chemical indicators: moisture content ≤ 16%, crude fiber content ≤ 14%, dietary fiber content 22% to 30%, protein content ≥ 23%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of geographical indication products of the bamboo shoots may submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Yong'an City of Fujian Province, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.