No bleach, no sulphur dioxide, no additives. A traditional treat with authentic flavour.
Made using natural fermentation and traditional pickling methods. Sun-dried naturally for a unique and rich taste.
How to Prepare & Use
Cleaning
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Rinse the dried bamboo shoots under clean water several times to remove surface impurities
Soaking
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Place the bamboo shoots in a bowl of plenty of cold water
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Soak for 1–2 days, changing the water regularly
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In hot weather, change the water at least 2–3 times a day to prevent spoilage
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The soaking time affects the sourness
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The longer the soak, the milder the sour flavour
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Blanching
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Once soaked, drain the bamboo shoots
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Start a fresh pot of cold water, add the bamboo shoots, and bring to the boil
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Boil for about 5 minutes, then drain
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This helps remove any remaining saltiness or strong flavours
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If still too salty or sour, repeat the blanching step 1–2 more times
Preparation
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Drain well after blanching
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Thicker pieces can be sliced thinner, and wider pieces can be cut in half if desired
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The bamboo shoots are now ready for cooking
Common Ways to Enjoy
🍲 Braised or Stewed
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Ideal with pork ribs, pork belly, or chicken
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Rich bamboo aroma with a crisp, satisfying bite
🥘 Stir-fried
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Cut into bite-sized pieces
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Stir-fry with garlic, shredded pork, mushrooms, or chilli
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Simply seasoned and perfect with rice
🍜 Soups or Noodle Soups
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Add to stock or light clear soups and simmer until flavourful
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Naturally sweet broth with a gentle bamboo fragrance
🥣 With Rice or Congee
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Braised bamboo shoots pair beautifully with plain rice or congee
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A classic Taiwanese home-style comfort dish
Helpful Tips
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Always soak dried bamboo shoots until fully softened before cooking for best texture
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Soaking and cooking times can be adjusted to suit personal taste
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Once opened, keep sealed and refrigerated, and consume as soon as possible
Please refer to the packaging for the best before date.
